Salmon Wellington

1. 1
   prep · ~5 min

   Preheat oven and prep the salmon.

   1.Preheat oven to 400°F (200°C).

   2.Pat salmon fillet completely dry with paper towels.

   3.Season all sides with salt and black pepper. Set aside.
2. 2
   saute · ~4 min

   Wilt the spinach.

   1.Heat olive oil in a skillet over medium heat.

   2.Add minced garlic and sauté until fragrant, about 30 seconds.

   3.Add chopped spinach and cook, stirring, until just wilted, about 2 minutes.

   4.Transfer to a fine-mesh strainer and press out all excess liquid. Let cool.

   TIPRemoving as much water as possible from the spinach prevents a soggy bottom on your pastry.
3. 3
   mix · ~2 min

   Make the spinach-cream cheese filling.

   1.In a bowl, combine the cooled spinach, cream cheese, lemon zest, chopped dill, and a pinch of salt.

   2.Mix until smooth and evenly combined.
4. 4
   assemble · ~5 min

   Assemble the Wellington.

   1.On a lightly floured surface, roll the puff pastry sheet slightly to smooth out creases.

   2.Spread the spinach-cream cheese mixture in the center of the pastry, leaving a 2-inch border. Make the bed roughly the same shape as the salmon fillet.

   3.Place the seasoned salmon on top of the spinach mixture.

   4.Brush the exposed pastry border with beaten egg.

   TIPDon't overfill — the salmon and filling should sit in the center comfortably so the pastry can seal tight.
5. 5
   assemble · ~4 min

   Wrap the salmon in pastry.

   1.Fold the pastry over the salmon, bringing the longer sides up and over first.

   2.Seal the edges by pressing gently with your fingers, then crimp with a fork.

   3.Trim any excessively thick folded corners for even baking.

   4.Carefully transfer to the parchment-lined baking sheet, seam-side down.
6. 6
   prep · ~3 min

   Score and egg-wash the pastry.

   1.Brush the entire pastry surface generously with remaining beaten egg.

   2.Use a sharp knife to score shallow diagonal lines across the top, taking care not to cut all the way through.

   3.Cut 2-3 small steam vents.

   TIPScoring creates that classic bakery look. Keep cuts light so steam escapes without letting filling leak.
7. 7
   bake · ~30 min

   Bake until golden and puffed.

   Bake in the preheated oven for 25-30 minutes, until the pastry is deeply golden and puffed. The internal temperature of the salmon should reach 125-130°F for medium doneness.

   TIPIf the pastry browns too quickly, tent loosely with foil for the last 10 minutes.
8. 8
   rest · ~5 min

   Rest before slicing.

   Remove from oven and let the Wellington rest on the baking sheet for 5 minutes. This allows the juices to settle so the pastry stays crisp.

9. 9
   serve

   Slice and serve.

   Use a sharp serrated knife to slice the Wellington crosswise into 4 portions. Serve immediately.

   TIPA serrated knife saws through the flaky pastry without crushing it.

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