Salmon Wellingtons are elegant and flavorful, featuring tender salmon fillets wrapped in flaky puff pastry with a creamy spinach and herb filling. Perfect for special occasions or impressive dinners.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, sauté spinach in olive oil until wilted. Remove from heat and mix with cream cheese, Dijon mustard, dill, salt, and pepper.
On a lightly floured surface, roll out the puff pastry and cut into 4 equal rectangles.
Place a salmon fillet on each rectangle. Season salmon with salt and pepper.
Top each fillet with a spoonful of the spinach mixture.
Fold the pastry over the salmon, sealing the edges and tucking under to form neat parcels.
Place seam-side down on the prepared baking sheet. Brush the tops with beaten egg.
Bake for 20-25 minutes, or until golden brown and cooked through.