Fish is an incredible source of lean protein and any fat that it does contain is actually very good for us. However, I have found that we definitely do not eat enough of it so it has been my aim to develop new, fun recipes that are easy to incorporate into our weekly dinner rotation.
Obviously weeknight meals need to be as effortless and quick as possible so that we do not default back to take out. This dish satisfies all of those criteria which makes it a no brainer. The cherry on top is that it is utterly delicious!
I first had a very expensive, gourmet, store bought salmon wellington a few years ago. That dish was so good it has stayed with me ever since and I have been wanting to recreate at home and finally got the chance to do so.
The availability of gluten free puff pastry in the UK makes this a PCOS friendly meal which is just another added bonus!
Let’s get cooking…
To start you need to thoroughly thaw out your puff pastry and fish fillets if you are using items that you have in your freezer already, this is a step that I needed to do. The fish tends to have quite a lot of moisture after being defrosted so it needs to be dried thoroughly using paper towels for easy clean up.
Next make the spinach and mushroom mixture, I used frozen spinach so it was already quite finely chopped but if yours is fresh then chop the spinach, finely chop the mushrooms as well and saute with onion, garlic, spinach and seasonings. Allow the mixture to dry out fully during cooking. Once cooked, set aside to cool down.
If you are using fillets that still have the skin on, you would need to remove this as well. Do not fret if this is not something you have done before, it is relatively easy to do and I will walk you through the steps. First make a small incision on the shortest end of your fillet between the fish and skin, you should now be able to grip the skin with one hand and glide the knife between the skin and the fish with the other hand. Your knife needs to be properly sharpened before you start so that this is as easy as possible.
Once you have removed the skins, season the fish well on both sides and set aside. Roll open a sheet of readymade puff pastry and measure and cut out how much you would need to fully encase your salmon fillets. I made individual portions but you could also use a whole side of salmon.
Lay out your pastry, spoon a small amount of the spinach and mushroom mixture in the middle and place the salmon on top, then spoon more spinach and mushroom on top of the salmon. Carefully fold over and seal the pastry all around, crimp the edges with a fork. Use a knife and score the pastry to allow the steam to evaporate during cooking.
Bake until golden and serve with crisp broccoli or a leafy side salad.
Soft, flaky Salmon wellington
Delicious, healthy salmon that's not boring
• 2 portions of salmon, skin removed
• 2 handfuls of spinach, chopped or use frozen
• ½ punnet of mushrooms, diced
• ½ onion, diced
• 1 roll of puff pastry, I used store bought
• 1 lemon, zested
• 1 tsp chilli flakes
• 2 cloves of garlic, crushed
• 1 tblsp parmesan
• 2 tblsp olive oil
- Saute onion and garlic until soft
- Add spinach, mushrooms, lemon zest, salt, pepper and chilli flakes to taste
- Cook until wilted and dry, add parmesan. Allow to cool
- Cut puff pastry sheet in half, layer spinach mixture in the centre, place salmon on top and dust with salt and pepper, top with more spinach
- Fold over the pastry and crimp all the edges, score the top
- Refrigerate for 15 minutes
- Bake at 180 for 40-45 minutes
- Serve with a lemon wedge and a fresh side