Description
These Individual Salmon Wellingtons feature flaky puff pastry wrapped around seasoned salmon fillets topped with a flavorful herb-Dijon spread, feta cheese, and fresh spinach, baked to golden perfection for an elegant and delicious meal.
Ingredients
Units
Scale
Salmon and Topping
- 4 salmon fillets
- Salt and pepper to taste
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried dill
- Zest of 1 lemon
- 1/4 cup crumbled feta cheese
- 1 cup fresh spinach
Puff Pastry and Finishing
- 1 sheet puff pastry (thawed)
- 1 egg (beaten)
- 1 tbsp water
- Lemon wedges for serving
Instructions
- Prepare Oven and Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry and season both sides with salt and pepper.
- Make Herb-Dijon Mixture: In a small bowl, mix mayonnaise, Dijon mustard, oregano, basil, dill, and lemon zest. Reserve half of the mixture for serving.
- Assemble Toppings: Spread the remaining mixture on top of the salmon fillets, sprinkle with feta cheese, and top with spinach.
- Prepare Puff Pastry: Cut the puff pastry sheet into four equal squares. Roll each square to a 7×7-inch size on a lightly floured surface.
- Wrap Salmon: Place each salmon fillet (topping side down) in the center of a pastry square. Fold the pastry over the salmon, pinching the edges to seal.
- Apply Egg Wash and Vent: Place the pastry bundles, seam-side down, on the prepared baking sheet. Brush the tops and sides with an egg wash (egg beaten with water). Cut a few small slits in the top for steam to escape.
- Bake: Bake for 20-25 minutes, or until the pastry is golden brown.
- Serve: Serve with the reserved herb-Dijon sauce and lemon wedges.
Notes
- Reserve half of the herb-Dijon mixture for serving alongside the baked wellingtons.
