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Individual Salmon Wellingtons

Dinner 🍽️Lunch 🥪 French 🇫🇷British High-Protein 💪Low-CarbComfort-FoodPescatarian 🐟Anabolic Diet

Individual Salmon Wellingtons wrap juicy salmon with a tangy herb-Dijon spread, salty feta, and tender spinach inside flaky, golden puff pastry. Each parcel bakes to a crisp exterior with a moist, buttery center, brightened by lemon. Perfect for a special dinner or entertaining when you want an elegant, single-serve main.

  • Prep20 mins
  • Cook25 mins
  • Serves4
  • DifficultyMedium
Individual Salmon Wellingtons
  1. 1

    Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set it aside.

  2. 2

    Pat the salmon fillets dry with paper towels. Season both sides of the salmon with salt and pepper.

  3. 3

    In a small bowl, combine the mayonnaise, mustard, oregano, basil, dill, lemon zest, and oregano. Set aside half of the mixture for serving.

  4. 4

    Spread the remaining mixture over the tops of the salmon fillets.

  5. 5

    Sprinkle feta cheese over the salmon. Place the spinach on top.

  6. 6

    Cut the pastry sheet into quarters. On a lightly floured surface, roll each piece into a 7x7-inch square.

  7. 7

    Set each salmon fillet, topping side down, in the center of a pastry piece.

  8. 8

    Lift the pastry edges to enclose the salmon. Pinch the edges to seal, then place each bundle seam-side down on the prepared baking sheet.

  9. 9

    Beat the egg and water together in a small bowl. Brush the egg wash over the tops and sides of the pastry bundles. Cut several small slits in the tops of each pastry bundle to let steam escape.

  10. 10

    Bake in the preheated oven until the pastry is golden brown, 20 to 25 minutes. Serve with the reserved herb Dijon mixture and lemon wedges.