Why You’ll Love This Recipe
- Elegance Made Easy: Despite their sophisticated appearance, these Wellingtons are straightforward to prepare, making them accessible for cooks of all levels.
- Flavorful Combination: The rich taste of salmon pairs beautifully with the tangy feta, aromatic herbs, and fresh spinach, all encased in a buttery puff pastry.
- Individual Portions: Serving these as individual Wellingtons ensures perfect presentation and portion control for each guest.
- Quick Preparation: With a total time of just 40 minutes, you can enjoy a gourmet meal without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 salmon fillets
- Salt and pepper to taste
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried dill
- Zest of 1 lemon
- 1/4 cup crumbled feta cheese
- 1 cup fresh spinach
- 1 sheet puff pastry (thawed)
- 1 egg (beaten)
- 1 tablespoon water
- Lemon wedges for serving
Directions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Salmon: Pat the salmon fillets dry and season both sides with salt and pepper.
- Make Herb Mixture: In a small bowl, combine mayonnaise, Dijon mustard, oregano, basil, dill, and lemon zest. Reserve half of this mixture for serving.
- Assemble Fillets: Spread the remaining herb mixture on top of each salmon fillet, sprinkle with crumbled feta cheese, and top with fresh spinach leaves.
- Prepare Puff Pastry: Cut the thawed puff pastry sheet into four equal squares. On a lightly floured surface, roll each square to approximately 7×7 inches.
- Wrap Salmon: Place each prepared salmon fillet, topping side down, in the center of a pastry square. Fold the pastry over the salmon, pinching the edges to seal securely.
- Apply Egg Wash: Place the pastry-wrapped salmon, seam-side down, on the prepared baking sheet. In a small bowl, beat the egg with water to create an egg wash, and brush it over the tops and sides of each pastry. Cut a few small slits on top to allow steam to escape.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
- Serve: Serve the Wellingtons hot, accompanied by the reserved herb-Dijon sauce and lemon wedges.
Servings and Timing
- Servings: 4 individual Wellingtons
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Cheese Options: Substitute feta with goat cheese or cream cheese for a different flavor profile.
- Herb Substitutions: Fresh herbs like dill, parsley, or chives can replace dried herbs for a fresher taste.
- Vegetable Additions: Add sautéd mushrooms or leeks alongside the spinach for extra depth.
- Sauce Pairings: Serve with a lemon-dill sauce or hollandaise for added richness.
Storage/Reheating
- Refrigeration: Store any leftover Wellingtons in an airtight container in the refrigerator for up to 2 days.
- Reheating: To maintain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving, as it can make the pastry soggy.
FAQs
How do I prevent the puff pastry from becoming soggy?
Ensure the salmon is patted dry before wrapping and avoid overfilling with moist ingredients.
Can I prepare these Wellingtons in advance?
Yes, assemble them ahead of time and refrigerate until ready to bake, up to 4 hours in advance.
What side dishes complement Salmon Wellingtons?
Serve with roasted vegetables, a fresh salad, or mashed potatoes for a complete meal.
Is it possible to use frozen salmon fillets?
Yes, but thaw them thoroughly and pat dry to remove excess moisture before using.
Can I use homemade puff pastry?
Absolutely, homemade puff pastry can enhance the dish, though it requires additional preparation time.
How do I know when the salmon is cooked through?
The internal temperature should reach 145°F (63°C); the salmon will be opaque and flake easily with a fork.
Print
Individual Salmon Wellingtons
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Individual Salmon Wellingtons are a gourmet yet easy-to-make dish featuring flaky puff pastry wrapped around tender salmon fillets, infused with Dijon mustard, herbs, feta cheese, and fresh spinach. This elegant recipe is perfect for dinner parties or a refined weeknight meal, coming together in just 40 minutes.
Ingredients
- 4 salmon fillets
- Salt and pepper to taste
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried dill
- Zest of 1 lemon
- ¼ cup crumbled feta cheese
- 1 cup fresh spinach
- 1 sheet puff pastry (thawed)
- 1 egg (beaten)
- 1 tbsp water
- Lemon wedges for serving
Instructions
- Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Salmon: Pat dry the salmon fillets and season with salt and pepper.
- Make Herb Mixture: In a bowl, mix mayonnaise, Dijon mustard, oregano, basil, dill, and lemon zest. Reserve half for serving.
- Assemble: Spread the mixture on each fillet, top with feta cheese and spinach.
- Prepare Pastry: Cut puff pastry into four squares and roll to about 7×7 inches.
- Wrap Salmon: Place salmon, topping side down, on each pastry square. Fold pastry over, sealing edges.
- Egg Wash: Brush egg wash (beaten egg + water) over pastries. Cut small slits on top.
- Bake: Bake for 20-25 minutes until golden brown.
- Serve: Serve hot with reserved herb-Dijon sauce and lemon wedges.
Notes
- Substitute feta with goat cheese or cream cheese for a variation.
- Use fresh herbs instead of dried for a more vibrant flavor.
- Store leftovers in an airtight container for up to 2 days; reheat in the oven at 350°F for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
