Salmon Wellington

Salmon Wellington

35
Valerie's Kitchen 2

"Elegant puff pastry is wrapped around a well-seasoned salmon."
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Ingredients

1 h 15 m servings 843 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 843 kcal
  • 42%
  • Fat:
  • 66.2 g
  • 102%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1803 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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. 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. Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

Reviews

35
  1. 45 Ratings

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Most helpful positive review

this was very yummy! i wrapped the fish in a paper towel for about 30 minutes or so first to remove excess liquid. i used much less mayo mixture than the recipe called for...about 1/2 cup for 1....

Most helpful critical review

I am only giving this recipe 3 stars, because I think that the oregano, thyme, basil and dill weed was a bit too much. I had a wonderful Sock-eye salmon filet, and the flavor of the salmon was o...

this was very yummy! i wrapped the fish in a paper towel for about 30 minutes or so first to remove excess liquid. i used much less mayo mixture than the recipe called for...about 1/2 cup for 1....

This was awesome with a few changes. I used one sheet of dough for the bottom and one for the top. I put the bottom dough on the oven proof dish I was using. I had a large piece of salmon, s...

Oh My Goodness!!! This recipe was WONDERFUL! My whole family and I loved it. The only thing I did not have where the correct spices, so I used thyme and basil. It was still wonderful. I wil...

Turned out better than I expected. Easy to make. I would use a lot less dijon or maybe no mustard at all.

Yum. I used dried herbs only, regular salt and forgot to add mustard. Plus a little extra spinach and it was very easy and came out deliciously

Very good! My partner always talks about his mother's salmon wellington, so I attempted this recipe for his birthday. His brothers and he loved it! The dijon and dill combination is delicious!

We made this with about 1 lb salmon fillet and it fit into the rolled-out puff pastry just fine. Even with cutting the amount of mustard/mayo sauce in half, there was still about 1/4 C. left ove...

Great recipe. I loved it. My husband was impressed. Thank you

Delicious! And simple to make! I used very spicy Coleman's mustard, and much less of it, and loved the teeny bit of the kick. Definitely need about half the mustard/mayonnaise mixture, though. W...