Ingredients
Scale
- 4 salmon fillets
- Salt and freshly ground black pepper, to taste
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried dill
- Zest of 1 lemon
- ¼ cup crumbled feta
- 1 cup baby spinach (or roughly chopped spinach)
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
- 1 tbsp water
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Pat the salmon dry with paper towels and season both sides lightly with salt and pepper.
- In a small bowl, whisk together the mayonnaise, Dijon, oregano, basil, dill, and lemon zest. Set aside half of this mixture to serve with the finished Wellingtons.
- Spread the remaining mayo-Dijon herb mix over the top of each fillet. Sprinkle the feta evenly over the coated fish, then pile a small handful of spinach on top.
- Divide the puff pastry into four squares. On a lightly floured surface, roll each square out to about 7 × 7 inches.
- Put a prepared salmon fillet (mayo-side down so the topping sits against the pastry) in the center of each pastry square. Fold the pastry up and over the fish, pressing and crimping the seams to seal completely.
- Transfer the parcels seam-side down to the lined baking sheet. Whisk the egg with the water and brush the pastry all over with the egg wash. Make a few small cuts on top of each Wellington to vent steam.
- Bake for 20–25 minutes, until the puff pastry turns deep golden and crisp. Remove from the oven and let rest a minute.
- Serve each Wellington with a lemon wedge and the reserved herb-Dijon sauce on the side.
Notes
Quick tip: Keep the spinach well-drained so the pastry stays flaky—wet greens can make the crust soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner