Salmon ‘Wellington’ with honey-roasted carrots and lemony fennel

3 Dec

salmon wellingtonThis is a dish that I believe is a typical wintry, wholesome meal you should have on a Sunday when you have come back from a brisk stroll along the beach. Idealistic, me? To be honest, the wellington would make a lovely summer meal, paired with a selection of different salads, or maybe some griddled courgettes.

It is an impressive-looking dish that only takes about 15 minutes to prepare. Ready-made puff pastry is one of the few that you cannot really easily make at home. As a result – ready-made pastry that doesn’t come with the guilty feeling of not having made the effort to make it yourself.
Unfortunately, the light was pretty bad in the apartment last night therefore pictures are not the best. Super tasty meal that can be accompanied with pretty much any vegetables that you have hanging around. Try to have a look out for reduced salmon in the supermarket or at the fishmongers for a cheap meal, I used good quality salmon that I had picked up reduced in the supermarket then frozen. I also use frozen spinach instead of fresh when cooking, much cheaper and perfectly adequate for cooking with!
Unfortunately the photos do not do it much justice – I do apologise!

Serves 2 –
35g Spinach, defrosted is from frozen
45g Cream cheese
½ Lemon, zested
300g Salmon – I used two small fillets, skinned and pin boned
250g puff pastry

1 medium egg, beaten
For the carrots:
3 Medium carrots, cut lengthways
Olive oil
Salt & pepper
1 ½ tbsp honey
For the fennel:
½ Fennel bulb, sliced
Squeeze of lemon
Salt & pepper
Splash of olive oil


1. Preheat the oven to 180C (fan). Mix the spinach, cream cheese, lemon zest together and season. If you are using fresh spinach, whizz in a food processor until shredded.
2. Pat the salmon dry and season. Divide your pastry into two rectangles; one should be slightly larger (around 1 extra inch border). Place on sheet of baking paper on a baking tray. Lay your salmon on the smaller rectangle. Equally spread your spinach mixture on top of the salmon. Brush the edges of the pastry with beaten egg. Lay the second sheet of pastry on top of the salmon, ensuring there is no air gap. Press the sheets together and seal using a fork. Brush with the remaining egg. Place in the fridge for 20minutes to set together.
3. Meanwhile, wash and slice your carrots. Place in a roasting tray and drizzle with olive oil and the honey. Season. Place on the bottom shelf of the oven.
4. Place a frying pan with a splash of oil on a medium heat. Wash and slice your fennel and add it to the pan. Season and

IMAG0885-1cook until soft. Add a splash of lemon juice just before it is fully cooked.

5. Bake your salmon for 30minutes. When cooked, take it out of the oven and leave to rest for a few minutes before serving with the vegetables.


One Response to “Salmon ‘Wellington’ with honey-roasted carrots and lemony fennel”

  1. catherine thomas December 3, 2012 at 6:21 pm #

    Perhaps this should be renamed salmon Napoleon ?

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