Spinach Cheese Stuffed Salmon (Print Version)
# Ingredients:
→ Protein
01 -
1 lb fresh salmon fillet, skinless
→ Filling
02 -
1 cup fresh spinach, chopped
03 -
1 cup cream cheese, softened
04 -
1/2 cup feta cheese, crumbled
05 -
1/4 cup Parmesan cheese, grated
06 -
1 garlic clove, minced
07 -
1 tbsp lemon juice
08 -
Salt and pepper, to taste
→ Pastry
09 -
1 sheet puff pastry, thawed
10 -
1 egg, beaten (for egg wash)
→ Additional
11 -
1 tbsp olive oil (for sautéing)
12 -
Fresh dill or parsley, for garnish (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
03 -
In a bowl, combine cream cheese, feta cheese, Parmesan cheese, lemon juice, and the sautéed spinach. Season with salt and pepper to taste. Mix until well combined.
04 -
Lay the salmon fillet on a clean surface. Carefully spread the cheese and spinach mixture over the top of the salmon.
05 -
Roll out the puff pastry on a lightly floured surface. Place the salmon with filling in the center of the pastry. Fold the pastry over the salmon, sealing the edges tightly. Trim any excess pastry, if necessary, and press to seal.
06 -
Transfer the wrapped salmon to a baking sheet lined with parchment paper, seam side down. Brush the top with beaten egg for a golden finish.
07 -
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
08 -
Allow the Salmon Wellington to rest for 5 minutes before slicing. Garnish with fresh dill or parsley if desired.
# Notes:
01 -
This elegant Salmon Wellington can be prepared a few hours ahead and refrigerated before baking.