Salmon Wellington Recipe | Delicious fish and puff pastry dish

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still flavorful.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be less expensive and healthier.

dill

💰Cheaper: parsley

Parsley is often cheaper and can be used as a substitute for flavor.

Preheat the oven to 400°F (200°C).

Heat 1 tablespoon olive oil in the pan.

Add 1 yellow onion, diced, and cook for 3-4 minutes until softened.

Add 3 minced garlic cloves and cook for another minute.

Add 460g (2 cups) frozen spinach and cook until heated through; season with salt and pepper.

In a bowl, mix 120g (1 cup) cream cheese, zest of 1 lemon, 1 teaspoon lemon juice, and 2 tablespoons fresh dill, chopped until well combined.

Roll out 1 sheet of puff pastry (320g / 11oz).

Spread half of the spinach mixture on the pastry, leaving 2cm (1 inch) around the edge.

Place the salmon on top of the spinach mixture.

Cover the salmon with the second half of the spinach mixture.

Cover with a second sheet of pastry and seal tightly around the edges.

Create a fish scale pattern on the pastry with a glass.

Transfer to a baking tray.

Brush the top with egg yolk.

Bake for 25-30 minutes at 200°C (400°F).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens