Salmon Wellington with Spinach and Mushrooms

A slice of salmon wellington en croûte with a golden, flaky pastry crust rests on a decorative plate.

Salmon Wellington with Spinach and Mushrooms

With a nod to the past where dinner party fare was fancy and delicate, Salmon Wellington is a spectacularly beautiful dish yet incredibly easy. A perfect excuse to dust off the fine china, polish the silver, set out the crystal goblets, and light the candles.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 318kcal

Author: Stephanie Wilson

Ingredients

1 tablespoons butter
2 cloves garlic chopped
½ medium onion chopped
1 pound mushrooms finely chopped
¼ cup broth (vegetable, chicken, seafood stock, or water)
5 ounces fresh spinach
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh dill chopped
¼ cup Parmesan shredded
1 sheet puff pastry softened to room temperature
1.5 - 2 lb salmon filet
1 egg beaten

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add the mushrooms and sauté until browned and most of their moisture has cooked off, about 6 minutes. Stir in the broth, spinach, salt, and pepper; continue cooking until the spinach has wilted and the mixture is no longer watery.
Add dill and Parmesan to the spinach mixture and combine.
On a cutting board, smooth out a sheet of thawed puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mushroom mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to the baking sheet.
With excess pastry, create decorative shapes and adhere to the top of the Salmon Wellington with a dab of water. Brush the beaten egg on the top and sides of the pastry.
Bake for 20-25 minutes, until the pastry is golden and the salmon is cooked through.

Notes

Texture: For the best texture, cook the mushroom and spinach filling until most of the moisture has evaporated before spooning it over the salmon. A wet filling can soften the puff pastry.
Tip: Let the filling cool slightly before assembling the Wellington.
Broth: Vegetable broth, seafood stock, chicken broth or water all work well in the filling. For a little brightness, stir in 1 teaspoon of lemon juice after removing the filling from the heat.
Salmon: A center-cut salmon fillet gives the prettiest slices, but individual salmon portions can also be wrapped separately.

Nutrition