Ingredients
Scale
- 2 salmon fillets, skinless
- 1 sheet puff pastry, thawed
- 8 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1 cup fresh spinach, chopped
- 2 tablespoons fresh dill, finely chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine 8 ounces of softened cream cheese with 2 tablespoons of fresh lemon juice.
- Stir in 1 cup of chopped fresh spinach and 2 tablespoons of finely chopped dill until well integrated.
- Roll out one sheet of puff pastry on a lightly floured surface until it's about ¼-inch thick.
- Cut the pastry into squares large enough to encase each salmon fillet (approximately 6 inches by 6 inches).
- Spoon about two tablespoons of the filling onto each square, then place your salmon fillet on top.
- Fold two opposite corners of the pastry over the salmon to create an envelope shape.
- Pinch the edges together tightly to seal all that deliciousness inside.
- Brush each Wellington with an egg wash made from one beaten egg mixed with a splash of water.
- Place your assembled Wellingtons on a parchment-lined baking sheet.
- Bake in your preheated oven for about 25-30 minutes or until they are puffed up and golden brown.
- Remove from the oven and let them cool slightly before serving.
- Garnish each Wellington with extra dill or lemon wedges if desired and serve immediately.
Notes
Store leftovers in an airtight container.
Reheat in oven for crispiness.
Serve with lemon wedge garnish.
Use fresh herbs for vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Method: Bake
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg