Name: Salmon Wellington
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Kosher salt - 1 tablespoon; Salmon fillets - 1 ½ pounds; Chopped fresh thyme - 1 teaspoon; Dried oregano - 1 teaspoon; Chopped fresh basil leaves - 1 teaspoon; Dried dill weed - 2 teaspoons; Dijon mustard - ½ cup; Mayonnaise - 1 ½ cups; Crumbled feta cheese - ¾ cup; Frozen chopped spinach, thawed and drained - 1 cup; Frozen puff pastry, thawed - 1 (17.5 ounce) package; Egg white, beaten - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Salmon Wellington

1. Kosher salt - 1 tablespoon

2. Salmon fillets - 1 ½ pounds

3. Chopped fresh thyme - 1 teaspoon

4. Dried oregano - 1 teaspoon

5. Chopped fresh basil leaves - 1 teaspoon

6. Dried dill weed - 2 teaspoons

7. Dijon mustard - ½ cup

8. Mayonnaise - 1 ½ cups

9. Crumbled feta cheese - ¾ cup

10. Frozen chopped spinach, thawed and drained - 1 cup

11. Frozen puff pastry, thawed - 1 (17.5 ounce) package

12. Egg white, beaten - 1

How to cook deliciously - Salmon Wellington

1. Stage

Preheat an oven to 375 degrees F (190 degrees C).

2. Stage

Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.

3. Stage

Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.

4. Stage

Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.