Salmon Wellington

Sarah Trenalone -

This Salmon Wellington recipe features individually portioned puff pastry packets filled with spring greens, mushrooms, goat cheese, and salmon, along with an easy mustard sauce. Not only is there no thaw time, but you don’t have to use a rolling pin to roll out the crease marks in the pastry!

Cook Time: 
25 Minutes
Prep Time: 
15 Minutes
Serving Size: 

1/2 pkg. Wewalka Puff Pastry Dough
1 Tbsp. olive oil
4 shiitake mushrooms (or baby portobello), sliced
1 oz. fresh spinach, kale, or arugula (one large handful)
2 salmon fillets (4 oz. each), skin removed
1 lemon, zested and juiced (divided)
1 tsp. salt
1 oz. goat cheese, crumbled
1 egg, beaten
1/2 cup plain yogurt
1 Tbsp. Dijon mustard
Optional: fresh herbs to garnish, such as diced green onion or freshly torn basil

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