5-Ingredient Salmon Wellington Dinner - Recipe from Price Chopper
5-Ingredient Salmon Wellington Dinner
This 5-Ingredient Salmon Wellington Dinner turns simple ingredients into an elegant, restaurant-worthy meal. Tender salmon is layered with creamy spinach artichoke dip, wrapped in flaky golden puff pastry, and roasted to perfection. Served alongside crisp-tender asparagus, it’s an easy yet impressive dinner.
This 5-Ingredient Salmon Wellington Dinner turns simple ingredients into an elegant, restaurant-worthy meal. Tender salmon is layered with creamy spinach artichoke dip, wrapped in flaky golden puff pastry, and roasted to perfection. Served alongside crisp-tender asparagus, it’s an easy yet impressive dinner.
- Position 2 oven racks to upper and lower positions; preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. Gently roll puff pastry into 10-inch square; cut in half. Sprinkle salmon with 1/8 teaspoon each salt and pepper; spread dip over salmon and place 1 salmon fillet, dip side down, in center of each pastry half.
- In small bowl, whisk egg and 1 teaspoon cold water. Brush edges of each pastry half with egg mixture; fold 2 opposite sides of pastry up and over salmon, overlapping on top of salmon, and brush seam with egg mixture. Fold remaining 2 opposite sides of pastry up and over salmon, overlapping on top of salmon; crimp seam with fork. Place wrapped salmon, seam side down, on 1 prepared pan; brush top and sides with egg mixture and diagonally score top of pastry several times in both directions with sharp knife. Roast salmon 13 minutes.
- Spread asparagus on second prepared pan and spray with cooking spray; sprinkle with remaining 1/8 teaspoon each salt and pepper. Rotate pan with salmon; roast salmon and asparagus 12 minutes or until puff pastry is golden brown, internal temperature of salmon reaches 145° and asparagus is tender-crisp. Makes 2 Wellingtons and about 16 asparagus spears.
- Serve Wellingtons with asparagus.
