These delightful individual salmon Wellingtons feature salmon fillets topped with herbs, Dijon mustard, feta, and spinach, wrapped in puff pastry for a perfect balance of moist salmon and flaky, golden crust.
Credit: Dotdash Meredith Food Studios
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4 (serving size: one puff pastry-wrapped salmon fillet)
Ingredients:
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 (6-ounce) skinless salmon fillets
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tsp chopped fresh oregano
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh dill weed
- 2 tsp lemon zest
- 1 tsp chopped fresh thyme
- 1/2 cup crumbled feta cheese
- 1/2 (10-ounce) package of frozen chopped spinach, thawed and drained
- 1 frozen puff pastry sheet, thawed
- 1 egg
- 1 tbsp water
- Lemon wedges (for serving)
Directions:
- Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Salmon: Pat salmon fillets dry, then season both sides with salt and pepper.
- Herb Mixture: In a small bowl, mix mayonnaise, Dijon mustard, oregano, basil, dill, lemon zest, and thyme. Set half of the mixture aside for serving.
- Top the Salmon: Spread the remaining herb mixture on top of the salmon fillets. Sprinkle feta cheese and spinach over the top.
- Prepare Pastry: Cut the thawed puff pastry into quarters and roll each piece into a 7×7-inch square on a floured surface.
- Wrap Salmon: Place each salmon fillet, topping side down, in the center of a pastry square. Fold the pastry edges over the salmon and pinch to seal. Place seam-side down on the prepared baking sheet.
- Egg Wash: In a small bowl, whisk together the egg and water, then brush the egg wash on top of the pastry bundles. Cut small slits on top to allow steam to escape.
- Bake: Bake for 20-25 minutes or until the pastry is golden brown. Serve with the reserved herb Dijon mixture and lemon wedges.
Nutrition (Per serving):
- Calories: 715 kcal
- Fat: 51g
- Carbohydrates: 23g
- Protein: 46g
