This Salmon Wellington with Spinach and Mushrooms wraps tender salmon, wilted spinach, and savory mushrooms in golden, flaky puff pastry. It is an elegant yet surprisingly easy dinner that feels perfect for a special weeknight or a relaxed weekend meal. For more salmon and pastry ideas, try our Pan-Seared Salmon Steak with Mashed Potatoes and Chicken and Mushroom Puff Pastry Pie.
Ingredients
- 400-600 g (14-21 oz) chilled salmon fillet
- 300-400 g (10.5-14 oz) fresh or frozen spinach
- 200 g (7 oz) mushrooms, sliced
- 3-4 tbsp cream cheese
- 1 package puff pastry
- 1 egg yolk + 1 tbsp milk, for brushing
- Salt, to taste
Instructions
- Wilt the spinach in a skillet for a couple of minutes until it shrinks and the excess liquid evaporates; if using frozen spinach, cook off the liquid and season with salt.
- Saute the mushrooms in a dry skillet until their liquid evaporates; season with salt.
- Thaw one sheet of puff pastry and roll it out a little wider than the fish and twice as long.
- On one half of the pastry, layer cream cheese, spinach, mushrooms, and the skinless, boneless salmon; salt the salmon.
- Fold the pastry over the fish and seal the edges, crimping with a fork. Brush with the egg yolk and milk wash.
- Bake in a preheated oven at 160-170 C (320-340 F) for 30-40 minutes until golden.
Tips
- Cook off as much liquid as possible from the spinach and mushrooms so the pastry stays crisp.
- Chill the wrapped Wellington briefly before baking if the pastry softens while you work.
- Let it rest for a few minutes before slicing for cleaner, neater portions. For more salmon and pastry guidance, see Allrecipes and Serious Eats.
Nutrition: per 100 g: 119 kcal, protein 10.9 g, fat 4.4 g, carbs 9.5 g.