Herbed Salmon Wellington is a delectable dish consisting of flaky salmon surrounded by a flavorful herb filling and encased in puff pastry. This elegant and impressive main course is perfect for special occasions or a fancy dinner at home. The combination of fresh herbs, garlic, and lemon zest gives the salmon a burst of flavors that pairs beautifully with the buttery and crispy pastry. Serve it with a side of vegetables or a green salad for a complete and satisfying meal.
Ingredients
- 1 pound salmon fillet
- 2 tablespoons olive oil
- 1 cup breadcrumbs
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the breadcrumbs, minced garlic, chopped parsley, chopped dill, thyme leaves, lemon zest, salt, and pepper.
- Drizzle the olive oil over the salmon fillet and rub it in to coat the entire surface.
- Spread the herb breadcrumb mixture evenly over the top of the salmon fillet, pressing it gently to adhere.
- Roll out the puff pastry sheet on a lightly floured surface into a rectangle large enough to encase the salmon.
- Place the salmon fillet in the center of the pastry sheet and fold the edges over to completely encase the salmon, pressing gently to seal the seams.
- Transfer the wrapped salmon onto the prepared baking sheet, seam-side down.
- Brush the beaten egg over the top of the pastry to create a golden crust.
- Using a sharp knife, make a few slits on the top of the pastry to allow steam to escape during baking.
- Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and let it rest for a few minutes before slicing into portions.
- Serve the Herbed Salmon Wellington warm and enjoy!
