Salmon Wellington Recipe

Name: Salmon Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10.5 oz baby spinach; 10.5 oz cooked crab meat, picked; 1/2 cup mayonnaise, plus extra to serve; 1 None large shallot, finely chopped; 3 tbsp chopped fresh dill; 4 sheets frozen puff pastry, defrosted; 2 3/4 lb salmon, deboned, skin removed; 1 None large egg, beaten; 2 tbsp black sesame seeds; None None baby gem lettuce leaves, to serve

Servings: persons

1
Preheat oven to 400u00b0F. Line a large baking tray with parchment paper and brush lightly with olive oil.
2
Combine crab meat, mayonnaise, shallot and dill. Season to taste then set aside.
3
Blanch spinach in boiling salted water for 10 seconds. Drain then place in a tea towel and squeeze out any excess water. Set aside.
4
On a lightly floured work surface, join 2 sheets of puff pastry, overlapping by 2 inches. Roll dough along overlap to flatten and create 1 large sheet. Repeat with remaining 2 sheets. Place 1 large sheet on prepared tray.
5
Arrange salmon in the center of pastry and season. Spread spinach over salmon then top with crab mixture. Brush exposed pastry dough with beaten egg and top with second pastry sheet. Seal edges, trim excess and brush with beaten egg. Sprinkle with sesame seeds and bake for 20 mins, or until golden brown.
6
Remove from oven and let rest for 5 mins. Cut into slices with a serrated knife. Serve with mayonnaise and lettuce.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10.5 oz baby spinach, 10.5 oz cooked crab meat, picked, 1/2 cup mayonnaise, plus extra to serve, 1 None large shallot, finely chopped, and more.

Yes, Salmon Wellington falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions