Tender salmon fillets layered with a savory mushroom and spinach duxelles, all encased in a crisp, buttery puff pastry, make for a sophisticated dinner that feels manageable for a weeknight. The earthiness of the mushrooms and the brightness of fresh parsley balance the rich, flaky crust, creating a meal that feels intentional and well-composed.

Preparing this baked seafood entrée allows for a wonderful contrast in textures, moving from the golden, shatter-crisp pastry to the succulent, perfectly cooked fish hiding inside. The addition of parmesan and a hint of thyme adds a subtle depth, ensuring each bite is well-seasoned and satisfying.

Serving these individual parcels makes for a streamlined dining experience, whether you are hosting a small dinner party or simply looking to elevate a standard seafood meal. They look striking on the plate with minimal effort, offering a satisfying combination of flaky pastry and fresh ingredients that feels both hearty and elegant.

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While this Salmon Wellington is a sophisticated showstopper, sometimes you need salmon prepared in more casual ways for busy weeknights. If you have leftover fish or are looking for something portable, these savory Japanese rice balls are a perfect go-to. For those who enjoy the elegant pairing of a crunchy exterior and flaky fish as seen in this Wellington, try preparing a nut-crusted salmon fillet, which offers a similar textural contrast with a fragrant spice blend.

Key Ingredients

Salmon fillets: These serve as the primary protein center of the puff pastry parcels.
Puff pastry: This provides a crisp, golden exterior that encases the salmon and vegetable filling.
Mushrooms: These are sautéed to create a savory, moisture-rich base layer for the fillets.
Spinach: Chopped leaves add color and texture to the savory mushroom mixture inside the pastry.
Parmesan cheese: This adds a salty, umami depth to the vegetable filling.
Shallots: Minced shallots provide a delicate aromatic foundation for the sautéed mushroom and spinach filling.
Bread crumbs: These help bind the vegetable mixture and absorb excess moisture from the spinach.
Egg: Beaten egg wash creates a shiny, golden-brown crust on the finished pastry.

More Ways to Enjoy Salmon

If you want to keep your kitchen cool, try this zesty air-fried salmon piccata for a lighter, faster alternative to oven-baked puff pastry.
For a richer profile, our creamy chipotle salmon brings a bold, smoky heat that cuts through the fish's natural richness perfectly.
If you prefer to start your day with heart-healthy fish, this smoked salmon sandwich is a classic brunch upgrade that highlights the versatility of high-quality salmon.

Salmon Wellington

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Salmon Wellington Ingredients

4 skinless salmon fillets1 tbsp olive oil2 tbsp butter4 cloves garlic (minced)2 shallots or 1 medium onion (finely diced)2 cups mushroom (sliced)4 cups spinach (chopped)1 tsp dried thyme2 tbsp plain bread crumbs1/4 cup parmesan cheese (grated)1 package puff pastry2 tbsp parsley leaves1 egg (lightly beaten with 1 tbsp water)1 tsp salt (divided, to taste)1/2 tsp fresh ground black pepper (divided, to taste)

Steps

Season salmon fillets with 1/2 the amount of salt & pepper, set aside.In a pan, heat olive oil & butter over medium high heat & add chopped shallots & garlic.Sauté until shallots they turn translucent.Add mushrooms, cook till they release their moisture then reabsorb it.Add spinach, thyme, bread crumbs, parmesan cheese, remaining salt & pepper, sauté just until the spinach wilts.Taste to adjust seasoning & set aside to cool completely.Unfold puff pastry onto a lightly floured surface, roll it out & cut them into 4 rectangles, according to the size of salmon fillets.Arrange & press down parsley leaves on 1 side of pastry, flip over & place them on a large lined baking tray.Place 1/4 of mushroom spinach mixture onto the middle of each puff pastry sheet (leave about 2 inches around the edges) followed by the seasoned salmon fillet on top.Brush edges of puff pastry with egg wash & fold over starting with the longer side.When salmon fillets are fully encased, use a fork to press down & crimp the edges.Brush top of the salmon wellingtons with more egg wash.Bake at 200 deg C for 20-30 mins or until pastry turns golden brown.Leave to cool for a few mins & serve warm.

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