Salmon Wellington with Creamy Dill Sauce
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- Serves 4
- Cooks in 50 mins (20m prep + 30m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Salmon en Croûte with Dill Sauce
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 400°F (200°C).
- 2.Season the salmon fillets with salt, pepper, and lemon juice.
- 3.On a lightly floured surface, roll out the puff pastry sheets to approximately 1/8-inch thickness.
- 4.Spread a thin layer of Dijon mustard on each salmon fillet.
- 5.Place a cooked spinach on top of each fillet.
- 6.Carefully wrap each salmon fillet with the puff pastry, sealing the edges.
- 7.Brush the pastry with beaten egg for a golden finish.
- 8.Transfer the wrapped salmon fillets onto a baking sheet lined with parchment paper.
- 9.Bake for 20-25 minutes, or until the pastry is golden brown and the salmon is cooked through.
- 10.While the salmon is baking, prepare the creamy dill sauce. In a small bowl, mix together the melted butter, chopped dill, salt, and pepper.
- 11.Serve the Salmon Wellington with the creamy dill sauce on the side.
- 12.Enjoy this fancy and delicious dish!
lightbulb_outline Tips
- Make sure to thaw the puff pastry sheets according to the package instructions before using.
- You can substitute the spinach with other cooked greens like kale or Swiss chard.
- For an extra touch of flavor, sprinkle some grated Parmesan cheese over the spinach before wrapping the salmon fillets.
- Serve the Salmon Wellington with a side of roasted vegetables or a fresh green salad for a complete meal.