Salmon Wellington with Dilled Hollandaise Recipe

Name: Salmon Wellington with Dilled Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces puff pastry one sheet; 2 tablespoons parsley leaves freshly chopped; 1 tablespoon thyme freshly chopped, or 2 teaspoons dried; 1 tablespoon butter, unsalted; 1 tablespoon olive oil; 1 each shallots minced; 6 ounces spinach freshly chopped, or 1 1/2 cups frozen, thawed and drained; 1 x salt and black pepper to taste; 12 ounces salmon fillets two large fillets; 1 each eggs; 2 teaspoons water

Servings: persons

8 ounces puff pastry one sheet
2 tablespoons parsley leaves freshly chopped
1 tablespoon thyme freshly chopped, or 2 teaspoons dried
1 tablespoon butter, unsalted
1 tablespoon olive oil
1 each shallots minced
6 ounces spinach freshly chopped, or 1 1/2 cups frozen, thawed and drained
1 x salt and black pepper to taste
12 ounces salmon fillets two large fillets
1 each eggs
2 teaspoons water

1
In a nonstick skillet, heat butter and olive oil, and cook the shallots until translucent.
2
Deglaze the pan with a bit of sherry or vermouth if needed.
3
Stir in spinach, stirring until wilted about 3 minutes.
4
Continue cooking until any residual moisture has been evaporated.
5
Taste and season with salt and pepper as needed.
6
Set spinach mixture aside to cool.
7
In a small bowl add the egg yolk and 2 teaspoons of water and mix throughly with a fork.
8
Set aside.
9
Preheat oven to 425 degrees F.
10
On a chilled surface or working quickly.
11
Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches.
12
Cut the pastry into two halves.
13
If you find the pastry getting sticky pop it into the fridge for 10 minutes and continue working.
14
Sprinkle with parsley and thyme.
15
Spread the spinach in the center of each of the pastry sheets.
16
Top with the salmon, season with a bit of salt and pepper.
17
Brush edges with some egg wash, fold up the pastry sealing in the contents.
18
Turn over and place each prepare bundle onto a baking sheet so any seams are on the bottom.
19
Brush the outside with the remaining egg wash.
20
Set on baking sheet and bake for 15 to 20 minutes until the pastry is golden brown.
21
Remove from the oven and let rest while you prepare the hollandaise.
22
Serve with dilled hollandaise sauce.
23
See link to the recipe below.

295

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.

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 11 ingredients. The key ingredients include: 8 ounces puff pastry one sheet, 2 tablespoons parsley leaves freshly chopped, 1 tablespoon thyme freshly chopped, or 2 teaspoons dried, 1 tablespoon butter, unsalted, and more.

Yes, Salmon Wellington with Dilled Hollandaise 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 with Dilled Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions