The name is Wellington, Salmon Wellington. Now there's a dish to die for.
The puff pastry envelops the rich salmon in buttery-flaky goodness while the fillet rests on a bed of creamy and cheesy spinach filling. On the first bite, be sure to get a bit of each on your fork so your mouth hole can enjoy the full experience.
If you are looking for an easy way to make your taste buds to do back flips or impress some dinner guests, this is the dish for you. I am definitely going to be keeping this one in my back pocket to make in the future.
10 oz boneless skinless salmon fillet
1 sheet puff pastry
8 oz bag baby spinach
½ medium sweet onion, chopped
2 garlic cloves, finely chopped
1 ½ tbsp extra virgin olive oil
½ tbsp garlic infused olive oil
¼ cup Parmigiano-Reggiano
⅓ cup Italian bread crumbs
4 oz neufchâtel cheese
3 tbsp fresh dill, finely chopped
½ tsp red pepper flakes, optional
1 tsp sea salt
1 tsp black pepper
1 large egg, beaten
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a large saute pan, heat the olive oils on medium heat until they shimmer. Sauté the onion and garlic until the onion is golden, about 3-5 minutes. Add the spinach and sauté until wilted. Season with sea salt and black pepper.
Add the dill, neufchâtel cheese, Parmigiano-Reggiano, and bread crumbs and mix until well combined. Remove from heat and set aside.
Lightly season both sides of the salmon fillet with salt and pepper and lay in the middle of the sheet of puff pastry. Generously layer the spinach mixture on top of the fillet evenly.
Fold one side of the puff pastry on top of the salmon and brush egg on the edge of the puff pastry. Fold the other side of the puff pastry on top of the egg washed edge to create a seal. Lightly press the crease of the pastry and apply egg again. Turn over so the crease is facedown.
Trim a little bit of the excess pastry off the short ends and fold tightly underneath the wrapped salmon. You do not want any of the yummy goodness inside oozing out! Place on the prepared baking sheet.
Brush the top and sides of the wrapped salmon with egg wash. With a sharp knife, lightly run it across the top of the wrap in diagonal lines to create a crosshatch pattern. Careful not to press too hard to make the puff pastry fall apart.
Bake for 20-25 minutes, or until the puff pastry is flaky and golden brown. Allow to sit for 5 minutes and serve.