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Salmon Wellington with Creamy Dill Sauce

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  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Salmon en Croûte with Dill Sauce

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F (200°C).
  2. 2.Season the salmon fillets with salt, pepper, and lemon juice.
  3. 3.On a lightly floured surface, roll out the puff pastry sheets to approximately 1/8-inch thickness.
  4. 4.Spread a thin layer of Dijon mustard on each salmon fillet.
  5. 5.Place a cooked spinach on top of each fillet.
  6. 6.Carefully wrap each salmon fillet with the puff pastry, sealing the edges.
  7. 7.Brush the pastry with beaten egg for a golden finish.
  8. 8.Transfer the wrapped salmon fillets onto a baking sheet lined with parchment paper.
  9. 9.Bake for 20-25 minutes, or until the pastry is golden brown and the salmon is cooked through.
  10. 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. 11.Serve the Salmon Wellington with the creamy dill sauce on the side.
  12. 12.Enjoy this fancy and delicious dish!

lightbulb_outline Tips

  • chevron_rightMake sure to thaw the puff pastry sheets according to the package instructions before using.
  • chevron_rightYou can substitute the spinach with other cooked greens like kale or Swiss chard.
  • chevron_rightFor an extra touch of flavor, sprinkle some grated Parmesan cheese over the spinach before wrapping the salmon fillets.
  • chevron_rightServe the Salmon Wellington with a side of roasted vegetables or a fresh green salad for a complete meal.