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2. Assemble the Wellington
Roll out the puff pastry on a floured surface. Cut it into two rectangles large enough to wrap each salmon fillet. Place a spoonful of the spinach mixture in the center of each piece. Lay the salmon fillet on top and season with salt and pepper. Top with another spoonful of spinach mixture.
Fold the pastry over the salmon and seal the edges. Place seam-side down on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
3. Bake
Preheat oven to 400°F (200°C). Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
4. Serve
Let the Wellingtons rest for 5 minutes before slicing. Serve with a fresh green salad, lemon wedges, or herbed potatoes for a complete meal.
Tips for Success
- Cool your filling: Warm filling can make the pastry soggy. Let it cool completely before assembling.
- Pat salmon dry: This prevents excess moisture from compromising the pastry.
- Use a sharp knife: When slicing, use a sharp serrated knife to maintain the structure.
A Dish to Impress
Whether you’re preparing for a special occasion or just want to treat yourself, Salmon Wellington with Creamy Spinach Filling is an indulgent yet surprisingly simple dish that’s sure to leave a lasting impression. With its elegant layers and comforting flavors, it’s a recipe you’ll come back to time and time again.
Let me know if you’d like a printable version or a social media caption to go with it!
