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SALMON WELLINGTON

Print Recipe
Course Main Course

Ingredients
  

  • 1 tablespoon unsalted butter melted
  • ½ tablespoon Dijon mustard
  • Zest of 1 small lemon about ¾ teaspoon
  • ¾ teaspoon kosher salt divided
  • ½ teaspoon ground black pepper divided
  • ½ teaspoon dried thyme
  • 2 teaspoons extra virgin olive oil
  • 4 cups fresh baby spinach
  • 2 garlic cloves minced
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 large egg yolk beaten with 1 teaspoon water (for egg wash)
  • 1 sheet frozen puff pastry thawed in the refrigerator
  • Two 6-ounce skinless salmon fillets

Instructions
 

  • Mix the melted butter with mustard, lemon zest, and seasonings. Sauté the spinach and stir in the Parmesan. Roll out the puff pastry and slice it in half crosswise.
  • Brush each salmon fillet with the butter mixture and place one in the center of each puff pastry sheet.
  • Top each fillet with the spinach-Parmesan mixture. Fold one side of the pastry over the top and brush with egg wash. Fold the opposite side over and seal, brushing again with egg wash.
  • Fold in the remaining sides to fully enclose the salmon. Place seam-side down on a parchment-lined baking sheet.
  • TIP: Seal edges tightly! The egg wash helps bind the pastry.
  • Brush the tops with egg wash and score lightly with a knife for steam release and a beautiful finish.
  • Bake at 400°F in the Ninja Woodfire Oven for 20–25 minutes until golden brown. Cool slightly, then enjoy!