Herbed Salmon Wellington

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

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the breadcrumbs, minced garlic, chopped parsley, chopped dill, thyme leaves, lemon zest, salt, and pepper.
3. Drizzle the olive oil over the salmon fillet and rub it in to coat the entire surface.
4. Spread the herb breadcrumb mixture evenly over the top of the salmon fillet, pressing it gently to adhere.
5. Roll out the puff pastry sheet on a lightly floured surface into a rectangle large enough to encase the salmon.
6. 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.
7. Transfer the wrapped salmon onto the prepared baking sheet, seam-side down.
8. Brush the beaten egg over the top of the pastry to create a golden crust.
9. Using a sharp knife, make a few slits on the top of the pastry to allow steam to escape during baking.
10. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and crispy.
11. Remove from the oven and let it rest for a few minutes before slicing into portions.
12. Serve the Herbed Salmon Wellington warm and enjoy!

Interesting Facts