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Ingredients

Portions

For 4 portions

4 salmon fillets (150 g each)
400 g puff pastry (fresh or frozen)
200 g spinach (fresh or frozen)
100 g cream cheese (lactose-free, optional)
2 Tablespoon(s) Dijon mustard
1 Tablespoon(s) lemon juice
1 small onion, finely chopped
2 garlic cloves, minced
2 Tablespoon(s) olive oil
1 egg (for brushing)
Salt and pepper to taste
Fresh herbs (e.g., dill, parsley)

Preparation

  • Preparation time: 30 min
  • Cooking time: 30 min
  • Total time: 1 h

Prepare the spinach

1. In a large pan, sauté the spinach with 1 tbsp olive oil until wilted. Add garlic and onion, cooking for another 3-4 minutes until the onion is soft. Season with salt and pepper, then set aside.

Sear the salmon

1. Sear the salmon fillets in a pan with 1 tbsp olive oil for 2-3 minutes on each side, until just cooked but still slightly undercooked. Season with salt, pepper, and lemon juice.

Prepare the puff pastry

1. Roll out the puff pastry on a baking sheet or baking matt, ensuring there’s enough space for the salmon. Spread the Dijon mustard evenly on the pastry.

Assemble the filling

1. Mix the cream cheese (optional) with the fresh herbs and spread it evenly on the puff pastry. Add the spinach on top, then place the salmon fillets on top of the spinach.

Form the Wellington

1. Fold the puff pastry over the salmon and spinach, sealing the edges well to prevent any filling from spilling out. Make a few slits on the top of the pastry to allow steam to escape.

Bake

1. Brush the pastry with the beaten egg and bake in a preheated oven at 200°C (400°F) for about 25-30 minutes, until the pastry is golden and crispy.

Serve

1. Let the Salmon Wellington rest for a few minutes before slicing and serving.

Do you like this recipe? Get fresh inspiration every week with our Recipe of the Week!


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