Salmon Wellington Recipe | Dana Pollack’s Flavorful MOWI Salmon Dinner

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.

Remove the skin from the Atlantic salmon fillet.

Sauté shallots and garlic in a pan.

Add spinach, dill, cream cheese, feta cheese, and lemon zest to the pan.

Stir in 1 egg yolk to bind the mixture and add flavor, then set aside.

Prepare the egg wash by mixing 1 egg with a little bit of milk.

Lightly flour and roll out the sheet of puff pastry.

Spread some of the spinach filling in the middle of the puff pastry.

Place the salmon on top of the spinach filling, season with salt and pepper, and brush the top with Dijon mustard.

Spoon the remaining spinach filling over the salmon and smooth it out.

Trim excess pastry dough, leaving a 1-inch border around the salmon.

Fold the top of the puff pastry over the salmon, pressing out any air bubbles, and seal the edges with fingers.

Vent the top of the puff pastry with a scale design or a simple cross-hatch.

Brush the top with the egg wash and refrigerate for 30 minutes.

Preheat the pan for at least 30 minutes before baking.

Carefully place parchment paper on the hot pan and transfer the puff pastry onto it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens