Salmon Wellington

Tasty salmon fillet wrapped with cheesy spinach inside flaky puff pastry.

Course Main Course

Cuisine American, Western

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 924kcal

Preheat the oven to 400 degrees F / 204 degrees C / gas mark 6.
Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
Add the thawed and drained spinach and stir to incorporate with the onions.
Transfer spinach mixture to a bowl, combine with the Boursin cheese and season with salt and pepper.
Prepare a baking sheet with parchment paper, then add the puff pastry.
Place the salmon onto the puff pastry, season well with salt and pepper and top the with the cheesy spinach mixture.
Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal.
Flip the wellington over so it is smooth side up, and make several slits in the pastry with a sharp knife.
Brush the surface of the pastry dough with a well beaten egg.
Place the prepared salmon on a parchment lined baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.

Preheat an air fryer to 360 degrees F / 182 degrees C.
Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
Add the thawed and drained spinach and stir to incorporate with the onions.
Transfer spinach mixture to a bowl, combine with the Boursin cheese, and season with salt and pepper
Lay the puff pastry flat on a cutting board or other work surface, place the salmon onto the puff pastry, season well with salt and pepper, and then top it with the cheesy spinach mixture.
Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal. Gently turn it over so the smooth side is facing up, and use a sharp knife to make several slits in the top of the pastry.
Transfer the pastry wrapped salmon to the preheated air fryer and cook for 15 minutes.
Flip the salmon wellington over, and cook for another 15 minutes until the salmon is cooked through and pastry is golden brown.

Frozen puff pastry sheets need to thaw in the fridge for 6 to 8 hours.
Frozen spinach should be thawed completely and drained of excess liquid with a paper towel or clean kitchen towel.
You can also use fresh baby spinach for this recipe.
Remove the skin and the bones from the salmon filet.
Can’t find Boursin cheese? No problem. Use cream cheese instead.
Make the cheese and spinach mixture the night before for easier prep. Simply store in the fridge until you are ready to use.
Check for doneness with a meat thermometer.
Before serving, you can cut the Wellington salmon into thin slices.
Storage - keep leftovers in an airtight container inside the fridge for 2-3 days.