![Salmon Wellington](https://cdn.statically.io/img/www.allrecipes.com/thmb/movaSy7bjofRgxzxTVLpIOiwgxA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200296-Salmon-Wellingtons-ddmfs-beauty-4x3-2194-2014204932b84c07acd07f3fbc622230.jpg)
Ingredients
-
1 (12-ounce) skinless salmon fillet
-
1/4 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
1/3 cup mayonnaise
-
2 tablespoons Dijon mustard
-
1 teaspoon chopped fresh oregano
-
1 teaspoon chopped fresh basil
-
1 teaspoon chopped fresh dill
-
1 teaspoon lemon zest
-
1 teaspoon chopped fresh thyme
-
1/4 cup crumbled feta cheese
-
1 cup frozen chopped spinach, thawed and drained
-
1 sheet frozen puff pastry, thawed
-
1 egg, beaten
-
1 tablespoon water
-
lemon wedges to serve
Directions
-
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
Dotdash Meredith Food Studios
-
Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
Dotdash Meredith Food Studios
-
Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
Dotdash Meredith Food Studios
-
Spread remaining mixture on the top of salmon fillet.
Dotdash Meredith Food Studios
-
Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
Dotdash Meredith Food Studios
-
Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
Dotdash Meredith Food Studios
-
Place salmon, mayonnaise-side down, on top of feta cheese.
Dotdash Meredith Food Studios
-
Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
Dotdash Meredith Food Studios
-
Lift edges of pastry and slightly stretch to enclose the salmon.
Dotdash Meredith Food Studios
-
Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
Dotdash Meredith Food Studios
-
Cut several small slits in top of pastry to allow steam to escape.
Dotdash Meredith Food Studios
-
Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
Dotdash Meredith Food Studios
-
Serve with reserved herb Dijon mixture and lemon wedges.
Dotdash Meredith Food Studios
Cook’s Note
When purchasing salmon for this recipe, select a piece that is of uniform thickness. If the thinner belly flap portion is attached, trim it off and layer it with the larger piece of salmon when encasing the fillet in the pastry.
Editor's Note:
This recipe was tested in our test kitchen and updated to use one whole salmon fillet and a reduced amount of mayonnaise, Dijon mustard, and feta cheese. The original recipe used 1 ½ cups of mayo, ½ cup Dijon mustard, and ¾ cup feta cheese.
Nutrition Facts (per serving)
537 | Calories |
41g | Fat |
9g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 537 | |
% Daily Value * | |
Total Fat 41g | 52% |
Saturated Fat 9g | 43% |
Cholesterol 155mg | 52% |
Sodium 822mg | 36% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 11% |
Total Sugars 1g | |
Protein 33g | 66% |
Vitamin C 7mg | 8% |
Calcium 199mg | 15% |
Iron 3mg | 14% |
Potassium 692mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.