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Individual Salmon Wellingtons

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Individual salmon fillets wrapped in puff pastry with a savory herb, spinach, and cheese filling — elegant, flaky, and delicious.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 individual Wellingtons
  • Category: Main Dish, Seafood
  • Method: Baked / En Croûte
  • Cuisine: Fusion / Elegant
  • Diet: Gluten Free

Ingredients

4 (6‑ounce) skinless salmon fillets

½ teaspoon kosher salt

½ teaspoon black pepper

½ cup mayonnaise

¼ cup Dijon mustard

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh dill

2 teaspoons lemon zest

1 teaspoon fresh thyme (chopped)

½ cup crumbled feta cheese

½ (10‑ounce) package frozen chopped spinach, thawed and thoroughly drained

1 sheet frozen puff pastry, thawed

1 egg

1 tablespoon water

Lemon wedges, for serving

Instructions

  1. Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
  2. Pat salmon fillets dry. Season both sides with salt and pepper.
  3. In a small bowl, combine mayonnaise, Dijon mustard, oregano, basil, dill, lemon zest, and thyme. Reserve about half of this mixture for serving.
  4. Spread remaining mixture over the top of each salmon fillet. Then sprinkle crumbled feta and layer spinach on top.
  5. Roll out the thawed puff pastry sheet and cut into 4 squares (each ~7×7 inch) to fit each salmon piece. Place each prepared salmon piece onto a pastry square.
  6. Whisk the egg with water to make an egg wash. Brush the edges of each pastry square with egg wash.
  7. Fold the puff pastry around the salmon, sealing the edges. Place the wrapped fillets seam‑side down on the baking sheet. Use a sharp knife to make slits or decorative cuts on top without cutting all the way through.
  8. Brush the tops with more egg wash. Bake about 25 minutes or until pastry is golden and salmon is cooked through.
  9. Let rest a few minutes, then serve each Wellington with the reserved sauce and lemon wedges.

Notes

  • Be sure the spinach is very well drained to avoid soggy pastry.
  • You can assemble these ahead and refrigerate; brush with egg wash just before baking.
  • Use a sharp knife to cut slits in the pastry so steam can escape.
  • You can substitute other herbs or cheeses (e.g. goat cheese, cream cheese) as preferred.

Nutrition

Find it online: https://cheftinaskitchen.com/individual-salmon-wellingtons/