Salmon Wellington
Indulge in a delightful **Salmon Wellington**, a flaky puff pastry masterpiece filled with tender salmon and creamy, cheesy spinach. This **easy salmon wellington** recipe brings a touch of American cuisine to your table in just 35 minutes, perfect for a quick yet impressive meal. Whether you're following a pescatarian or shellfish-free diet, this **salmon spinach puff pastry** is a delicious and satisfying choice.
Dietary Information
Servings:
- 1
Preheat the oven to 400 degrees F / 204 degrees C / gas mark 6.
- 2
Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
- 3
Add the thawed and drained spinach and stir to incorporate with the onions.
- 4
Transfer spinach mixture to a bowl, combine with the Boursin cheese and season with salt and pepper.
- 5
Prepare a baking sheet with parchment paper, then add the puff pastry.
- 6
Place the salmon onto the puff pastry, season well with salt and pepper and top the with the cheesy spinach mixture.
- 7
Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal.
- 8
Flip the wellington over so it is smooth side up, and make several slits in the pastry with a sharp knife.
- 9
Brush the surface of the pastry dough with a well beaten egg.
- 10
Place the prepared salmon on a parchment lined baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.
- 11
Preheat an air fryer to 360 degrees F / 182 degrees C.
- 12
Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
- 13
Add the thawed and drained spinach and stir to incorporate with the onions.
- 14
Transfer spinach mixture to a bowl, combine with the Boursin cheese, and season with salt and pepper
- 15
Lay the puff pastry flat on a cutting board or other work surface, place the salmon onto the puff pastry, season well with salt and pepper, and then top it with the cheesy spinach mixture.
- 16
Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal. Gently turn it over so the smooth side is facing up, and use a sharp knife to make several slits in the top of the pastry.
- 17
Transfer the pastry wrapped salmon to the preheated air fryer and cook for 15 minutes.
- 18
Flip the salmon wellington over, and cook for another 15 minutes until the salmon is cooked through and pastry is golden brown.
| Nutrient | Amount |
|---|---|
| Calories | 924 kcal |
| Protein | 35 g |
| Fat | 62 g |
| Sodium | 577 mg |
| Fiber | 3 g |
| Sugar | 3 g |
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