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Air-fried Salmon Wellington

Prep: 30 min
Cook: 25 min
Total: 55 min

Salmon Wellington Sauce Ingredients

Creamy Spinach Topping
  • 1 tablespoon olive oil
  • 1/2 medium white onion, finely diced
  • 2 teaspoons garlic and herb mix
    Deluxe Herb & Garlic Low Sodium Spice Blend – LAND

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    • mixed dried herbs
  • 1 tablespoon garlic, minced
  • 1/3 cup low sodium chicken broth
  • 1 tablespoon arrowroot
    • corn starch
  • 6oz (1/2 can) lite coconut milk
    • 8oz reduced fat cream cheese
  • 3/4 cup reduced-fat parmesan, grated
  • 4 cups fresh spinach, no stem
    • 1.5 cups frozen spinach, thawed and squeezed to expel moisture
  • sea salt & pepper to taste
Wellington
  • 1 lb center cut salmon, divided into two 8oz pieces
  • 1 tablespoon dijon mustard
  • small pinch of sea salt
  • 2 teaspoons fresh cracked pepper
  • 10oz puff pastry, divided into 2 equally sized sheets
    • phyllo dough
  • 1 whole egg, lightly beaten + 1 tablespoon water

Recipe for Salmon Wellington

Step 1

Prepare the Creamy Spinach Topping:

    • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1/2 diced white onion and sauté for 2 minutes.
    • Stir in 2 teaspoons of a garlic and herb mix and 1 tablespoon minced garlic. Bloom the spices for 1 minute.
    • Reduce the heat to medium and pour in 1/3 cup of low-sodium chicken broth. Allow the broth to reduce until nearly evaporated.
    • Add 1 tablespoon of arrowroot and stir for 1 minute. Gradually pour in 6 ounces of lite coconut milk and stir well.
    • Slowly sprinkle in 3/4 cup of grated reduced-fat Parmesan cheese, stirring to avoid clumping. Add 4 cups of fresh spinach and cover for 1-2 minutes until the spinach wilts.
    • Stir in 1.5 cups of thawed frozen spinach, ensuring any moisture is squeezed out beforehand. Cook until the mixture forms a thick, cheesy paste.
    • Transfer the mixture to a bowl and refrigerate for at least 10 minutes to cool.
Step 2

Prepare the Salmon:

    • Preheat your air fryer to 400°F (204°C) or your oven to 420°F (216°C).
    • Remove the skin from 1 pound of center-cut salmon and divide it into two 8-ounce pieces.
    • Rub the top of each fillet with Dijon mustard, a pinch of sea salt, and fresh cracked pepper.
Step 3

Assemble the Wellington:

    • Divide 10 ounces of puff pastry into two equal sheets. Roll out each sheet gently to fit the salmon pieces.
    • Place one salmon fillet in the center of a pastry sheet. Spread half of the creamy spinach topping evenly over the fillet.
    • Brush the edges of the puff pastry with a beaten egg wash (1 egg + 1 tablespoon water).
    • Fold the pastry over the salmon and press the edges to seal. Use a knife to lightly score a diagonal pattern on top.
    • Repeat for the second fillet.
Step 4

Cook the Wellington:

    • Brush the tops with the remaining egg wash. Place the Wellingtons on parchment paper in an air fryer or on a baking tray.
    • Cook for 20 minutes in an air fryer, flipping at the halfway mark if needed. If using an oven, bake for 25-30 minutes until golden brown.
    • Let the Salmon Wellington cool slightly before slicing and serving.