Fustini's Oils and Vinegars
Salmon Wellington

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Salmon Wellington

Salmon Wellington



Prep Time30 min Cook Time30 min Total Time60 min Servings4

Ingredients


Hint

Simple, yet shows off as sophisticated! For more design, halfway through the baking process, use a spoon and create crescents in the dough to look like scales. Adapted from howsweeteats.com


Directions

Step 1. 

Preheat the oven to 425 degrees F.  Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic with a big pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened. Stir in the spinach. Cook, stirring often, until the spinach wilts. Once wilted add the balsamic, stir in the cream cheese until melted. Stir in the parmesan cheese and Parmesan spice blend.


Step 2. 

Place the sheet of puff pastry on a baking sheet lined with parchment paper. Lay a bed of creamed spinach right in the center, about the size (or slightly smaller) than the filet. Season the salmon all over with salt and pepper. Place it right on top of the spinach.


Step 3. 

Fold the puff pastry on all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and sides. Score the pastry a few times on top.  Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve!




Customer Reviews

  1. Review

    I liked the flavor of the salmon.

    Reviewed by Lillie on Dec. 24, 2021, 10:21 a.m. | Permalink

  2. This is a 10!

    Great taste, great presentation. It would be fancy for entertaining guests, yet so easy to assemble. The sauce of parmesan cheese, spinach and cream cheese are so flavorful on top of the salmon.

    Reviewed by Carrolle H. on Dec. 24, 2021, 10:33 a.m. | Permalink

  3. Good even with half the ingredients!

    I forgot to buy spinach. So I made it without. And it was still outstanding!!! So easy to make. Good for last minute dinner; good for company. Really looking forward to making it with ALL the ingredients!

    Reviewed by Boots Whitmer on Dec. 29, 2021, 1:38 a.m. | Permalink

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