Spinach Salmon Wellington Recipe

Name: Spinach Salmon Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/4 cup onion, chopped; 1 can chopped spinach, drained; 8 ounces crabmeat; 1 egg, well beaten; 1 teaspoon dill weed; 1 teaspoon fresh thyme; 1 teaspoon fresh lemon rind, finely grated; 1 1/2 lbs salmon fillets, skinless; 12 ounces puff pastry; 1 egg, beaten with 1 tablespoon water

Servings: persons

2 tablespoons olive oil
1/4 cup onion, chopped
1 can chopped spinach, drained
8 ounces crabmeat
1 egg, well beaten
1 teaspoon dill weed
1 teaspoon fresh thyme
1 teaspoon fresh lemon rind, finely grated
1 1/2 lbs salmon fillets, skinless
12 ounces puff pastry
1 egg, beaten with 1 tablespoon water

1
Heat oven to 400 degrees.
2
Saute onion in olive oil until clear.
3
Add spinach and seasoning and fold in the crabmeat.
4
Simmer for 5 to 10 minutes.
5
On lightly floured board, roll puff pastry dough to twice the width of salmon fillet.
6
Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll.
7
Place seam side down and fork edges to seal.
8
Brush with egg wash.
9
Bake 20 to 25 minutes.
10
Garnish with lemon zest.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 cup onion, chopped, 1 can chopped spinach, drained, 8 ounces crabmeat, and more.

Yes, Spinach 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.

Spinach Salmon Wellington

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