Salmon Wellington
This Salmon Wellington is quick to prepare but results in delightful flavors and textures. Just prepare the fish, wrap it tightly, and bake it to perfection.
Servings: 4
Calories: 729kcal
Ingredients
- 4 - 4 ounce salmon skinless filets
- 3 cups fresh spinach
- 3 ounce cream cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 13.2 ounce refrigerated pre-rolled puff pastry dough
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400ºF.
- In a medium skillet sprayed with non-stick cooking spray, add spinach, cream cheese, mozzarella cheese, parmesan cheese, garlic powder, and onion powder. Cook over medium heat, stirring often, until cheeses are melted and spinach is wilted. Remove from heat and set aside.
- Roll puff pastry dough out and cut it into 4 rectangles.
- Lay a salmon filet onto each piece of pastry. Sprinkle salt and pepper evenly over them.
- Spoon spinach mixture evenly over the four pieces of salmon.
- Carefully wrap the dough up and around the salmon, being sure to seal the edges.
- Place wrapped salmon on a baking sheet lined with parchment paper with the seams down.
- Whisk egg in a small bowl and brush it over each pastry.
- Bake for 20 minutes or until pastry is golden brown.
Notes
- Store leftover salmon wellington in an airtight container in the refrigerator for up to 3 days.
- Do not microwave your leftovers. It will dry out the salmon and make the puff pastry mushy.
- Allow the salmon wellington some time to rest after it bakes. This will ensure the salmon remains moist and tender.
Nutrition
Calories: 729kcal | Carbohydrates: 46g | Protein: 22g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 57mg | Sodium: 1200mg | Potassium: 382mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2601IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 3mg