Spinach Salmon Wellington
Serves 4
15 mins prep
25 mins cook
40 mins total
This Spinach Salmon Wellington is a delightful way to serve fish while keeping it fresh. The puff pastry retains moisture and locks in flavors, making it taste as good as the day it was made. Ideal for holiday meals when fish needs to be prepared in advance.
0 servings
1: Preheat oven to 425°F. 2: In a medium pot, cook down the spinach and peppers until water is mostly gone. Add garlic and onion powder, herb mix, salt and pepper. Cook down until no water remains. 3: Roll out your cold puff pastry. Place your salmon in the middle and spread mayo and dijon on it. 4: Spread the spinach mixture evenly on the salmon. 5: Close the puff pastry on the salmon. Cut the excess and transfer it on a parchment lined baking sheet. Use those pieces to decorate your wellington. 6: Make a few slits using a knife so the air can escape and brush beaten egg on it. 7: Bake for 20-25 minutes.
