Salmon Wellington Recipe

Name: Salmon Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 9/16 tablespoons quinoa; 5/8 cup water cold, slated; 10 cups fresh spinach; 1 tablespoon olive oil dill; 10 slices pancetta; 3 cloves garlic; 1 tablespoon butter; 1 lemon zest of organic; dill; 3 3/8 tablespoons heavy cream; salt; ground black pepper; 1 1/8 pounds puff pastry; 2 1/4 pounds fillet slamon; 1 egg yolk

Servings: persons

6 9/16 tablespoons quinoa
5/8 cup water cold, slated
10 cups fresh spinach
1 tablespoon olive oil dill
10 slices pancetta
3 cloves garlic
1 tablespoon butter
1 lemon zest of organic
dill
3 3/8 tablespoons heavy cream
salt
ground black pepper
1 1/8 pounds puff pastry
2 1/4 pounds fillet slamon
1 egg yolk

1
Put the quinoa in 150 milliliter of cold salted water. Bring to boil and cook covered over low heat for about 15 minutes to make it tender. Drain and rinse it under cold water.
2
Wash the spinach and cook them in a hot pan containing a tablespoon of olive oil. Drain, chop with a knife and add to the quinoa.
3
Cook the pancetta (Italian cured bacon) in a pan to make it crispy. Cut it into small pieces before adding it back to the quinoa.
4
Cook the garlic (cut into small pieces) in 15 grams of butter for about 30 seconds.
5
Zest a lemon, chop the dil and add these three ingredients to the quinoa.
6
ink by incorporating the cream.
7
Season with salt and pepper.
8
Preheat oven to 200 degrees Celsius.
9
Roll out the dough on a baking sheet covered with parchment paper (1 or 2 depending on the size of your salmon).
10
Lay down the first salmon fillet, spread the quinoa mixture, cover up the second salmon fillet.
11
Take the puff pastry, place it gently on your salmon.
12
Press the dough on top to give it the shape of the salmon and close the pastry, trying not to let any air in it.
13
Moisten the edges and solder them pasting one to another.
14
Decorate with small pieces of dough.
15
In a bowl, mix the egg yolk with a tablespoon of milk. Brush the dough with a brush.
16
Bake for 30/35 minutes.
17
Be careful; if you increase the size of your salmon fillets, you must adjust your cooking time.
18
You can eat it with a cold sauce made with fresh cream, herbs, and lemon, all of which you mix together to get a nice consistency . Offer a salad on the side.

166

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 6 9/16 tablespoons quinoa, 5/8 cup water cold, slated, 10 cups fresh spinach, 1 tablespoon olive oil dill, 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