Salmon Wellington
Salmon wrapped in golden puff pastry with spinach and a touch of cream cheese. It’s rich, comforting, and perfect for a weekend dinner or special occasion. Swapping the beef for salmon makes it an easy way to enjoy a lower-carbon protein with plenty of flavour.
Cooking time: 40 minutes
Difficulty: Medium
Ingredients (serves 4)
600 g salmon (skin removed)
1 sheet puff pastry
200 g spinach
1 shallot, finely chopped
2 tbsp cream cheese or ricotta
1 tbsp olive oil
1 beaten egg (for brushing)
Salt, pepper, and lemon zest to taste
Preparation
Preheat the oven to 200 °C.
Sauté the shallot and spinach in olive oil until soft. Mix with cream cheese, lemon zest, salt, and pepper, then set aside to cool slightly.
Roll out the puff pastry on baking paper. Place the whole salmon fillet in the centre and season with salt and pepper.
Spread the spinach mixture evenly over the top of the salmon.
Fold the pastry over the fish, sealing the edges tightly. Brush the surface with beaten egg.
Bake for 25–30 minutes, or until the pastry is golden and crisp.
Let it rest for a few minutes before slicing. Serve with roasted vegetables or a light salad.
About the fish
Farmed Atlantic salmon is rich in omega-3 fatty acids and high-quality protein. Responsibly farmed salmon is a low-carbon protein choice that helps reduce pressure on wild stocks.