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
4400kJ / 1060Cal
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.
Categories
- Tree nut free
- Seafood pie & tart
- Low sugar
- Sesame free
- French
- Broccolini
- Mains
- High protein
- High fibre
- Spinach
- Easter
- Dairy free
- Peanut free
- Salmon
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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