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Salmon Wellingtons

Salmon Wellingtons
Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4

10 Ingredients

Number of servings
4
  • 4 sheet frozen puff pastry, just thawed
  • 4 salmon portions (150g each)
  • 1/4 cup flat-leaf parsley, chopped
  • 2 bunch broccolini, steamed (to serve)
  • 1 1/2tablespoons baby capers, rinsed
  • 2tablespoons extra virgin olive oil
  • 1 lemon, rind grated (plus wedges to serve)
  • 40 medium-sized spinach leaves
  • 1 egg, lightly whisked
  • 60grams baby rocket leaves (to serve)

Nutrition per serving

4400 Kilojoules or 1060 Calories
51% of daily energy intake*
Protein
19.1grams
Fat
38.2grams
Carbs
72.5grams
Sugars
5.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat the oven to 200°C. Line a baking tray with baking paper. Pat salmon dry with paper towel.

Step 2 of 4

Combine the parsley, capers, lemon rind and oil in a bowl. Season with salt and pepper. Cut each pastry sheet in half. Top 4 pieces with spinach, then a salmon portion. Spread over parsley mixture.

Step 3 of 4

Brush pastry with egg to edge of salmon. Cover with remaining sheets of pastry, pressing edges well to seal parcels. Trim excess. Transfer parcels to prepared tray. Make 3 cuts in tops and brush with egg.

Step 4 of 4

Bake for 15 minutes or until golden. Serve with steamed broccolini and rocket.

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