Salmon Wellington (Print Version)

# Ingredients:

→ For the Salmon

01 - 4 salmon fillets
02 - Salt and pepper to taste

→ For the Herb-Dijon Spread

03 - 2 tbsp mayonnaise
04 - 1 tbsp Dijon mustard
05 - 1 tsp dried oregano
06 - 1 tsp dried basil
07 - 1/2 tsp dried dill
08 - Zest of 1 lemon

→ For Assembly

09 - 1/4 cup crumbled feta cheese
10 - 1 cup fresh spinach
11 - 1 sheet puff pastry (thawed)
12 - 1 egg (beaten)
13 - 1 tbsp water
14 - Lemon wedges for serving

# Instructions:

01 - Let's start by getting your oven nice and hot - set it to 400°F (200°C). While it's heating up, line a baking sheet with parchment paper. This will prevent your beautiful pastry bundles from sticking and make cleanup a breeze!
02 - Take your salmon fillets and pat them dry with paper towels - this helps ensure a nice crust rather than steaming the fish. Season both sides generously with salt and pepper. The seasoning might seem simple, but don't worry - we're about to add lots of flavor with our herb-Dijon spread!
03 - In a small bowl, stir together the mayonnaise, Dijon mustard, dried oregano, basil, dill, and that fragrant lemon zest. This mixture is going to add so much flavor to our salmon! Once it's well combined, set aside half of this mixture - we'll use it as a delicious sauce when serving. The rest will go directly on our salmon.
04 - Spread the remaining herb-Dijon mixture evenly over the top of each salmon fillet. Don't be shy - get it all on there! Next, sprinkle that crumbled feta cheese on top. The salty, tangy feta pairs beautifully with the salmon. Finally, add a layer of fresh spinach leaves. These three toppings create a Mediterranean-inspired flavor profile that's absolutely mouthwatering.
05 - On a lightly floured surface, cut your thawed puff pastry sheet into four equal squares. Take each square and gently roll it out to about 7×7 inches - you want enough pastry to fully wrap around each salmon fillet. The pastry should be thin enough to cook through properly but thick enough to hold everything together.
06 - Here's a little trick - place each prepared salmon fillet topping-side down in the center of a pastry square. This way, when you flip it over after baking, all those gorgeous toppings will be facing up! Fold the pastry over the salmon, kind of like wrapping a present, and pinch the edges firmly to seal. You want to make sure there are no openings where juices can escape during baking.
07 - Transfer your wrapped salmon bundles to the prepared baking sheet, placing them seam-side down to prevent them from opening up during baking. In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush this mixture over the tops and sides of each pastry bundle - this will give them that gorgeous golden-brown color. Use a sharp knife to cut a few small slits in the top of each bundle to let steam escape while baking.
08 - Slide your baking sheet into the preheated oven and bake for 20-25 minutes. You're looking for a beautifully golden-brown pastry and the salmon should be cooked through but still moist. The exact time depends on the thickness of your salmon fillets, so keep an eye on them! When they're done, the pastry should be puffed up and flaky, and when you cut into one, the salmon should be just cooked through.
09 - Carefully transfer your Salmon Wellingtons to plates while they're still hot. Serve each one with a dollop of that reserved herb-Dijon sauce we set aside earlier and a few lemon wedges for squeezing over the top. The combination of flaky pastry, tender salmon, Mediterranean herbs, and tangy sauce creates a restaurant-worthy dish that's sure to impress anyone lucky enough to be at your dinner table!

# Notes:

01 - This Mediterranean-inspired Salmon Wellington combines flaky puff pastry with herb-seasoned salmon, feta cheese, and spinach for an impressive dish that's actually quite simple to prepare.
02 - Make sure your puff pastry is completely thawed before working with it, but still cold - if it gets too warm, it becomes difficult to handle and won't puff up properly when baked.
03 - You can prepare these pastry bundles up to 4 hours ahead and keep them refrigerated until you're ready to bake, making this a great option for entertaining.
04 - For a complete meal, serve with a simple green salad dressed with lemon vinaigrette or roasted vegetables seasoned with the same Mediterranean herbs used in the dish.

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