Flakey Salmon Wellington
with Carrots and Fresh Cucumber-Dill Salad
It's going to feel like Sunday with this knockout! Salmon gets wrapped in tender flakey puff pastry. Roasted carrots and a fresh cucumber-dill salad complete this delicious weeknight meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
283 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
340 g
Puff Pastry
(Contains Gluten, Soy)
50 g
Shallot
3 g
Garlic
170 g
Carrot
2 tbsp
Whole Grain Mustard
(Contains Mustard)
132 g
Mini Cucumber
7 g
Dill
6 tbsp
Sour Cream
(Contains Milk)
113 g
Baby Spinach
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then coarsely grate shallot. Peel, then mince or grate garlic. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then spinach, shallot and garlic. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper.
Pat salmon dry with paper towels. Unroll puff pastry on a parchment-lined baking sheet, then cut pastry in half to create 2 rectangles. (Use two baking sheets for 4 ppl). Divide spinach mixture over one side of each pastry, then top with one piece of salmon. Season with salt and pepper.
Spoon mustard over salmon. Working with one pastry rectangle at a time, fold the side of pastry (without salmon) over the filling. Using your fingers, firmly pinch the borders closed. Roll the edges back over themselves to seal tightly. Bake salmon wellingtons in middle of oven, until pastry is golden-brown and cooked through, 18-20 min.**
While salmon wellingtons bake, peel, then cut carrots into 1/4-inch rounds. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, 2 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until tender-crisp, 6-7 min. Season with salt and pepper.
While carrots cook, roughly chop dill. Thinly slice cucumbers. Toss together sour cream, dill and cucumbers in a medium bowl. Season with salt and pepper.
Divide salmon wellington, carrots and cucumber-dill salad between plates.
