Dad-Approved Dinners: 11 Recipes for Father's Day

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Salmon Wellington

Want to show off your culinary skills and create a special dinner to impress the dads in your life? Salmon Wellington is an elegant and delicious dish featuring tender salmon wrapped in a golden, flaky puff pastry with a flavorful spinach and mushroom filling. This meal is perfect for an elevated and refined Father’s Day dinner!

Ingredients:

• 4 salmon fillets (6 oz each), skin removed
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, finely chopped
• 4 cups fresh spinach
• 1/2 cup cream cheese, softened
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• Zest of 1 lemon
• 2 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the salmon fillets with salt and pepper.
3. Place the salmon fillets on a baking sheet and bake for about 12-15 min. or until just cooked through. Remove from the oven and let cool slightly, then shred the salmon and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 min.
6. Add the chopped mushrooms and cook until the liquid has evaporated and the mushrooms are browned, about 5-7 min.
7. Add the fresh spinach and cook until wilted, about 2-3 min.
8. Remove the skillet from heat and stir in the cream cheese, Dijon mustard, fresh dill, and lemon zest until well combined. Season with salt and pepper to taste.
9. Add the shredded salmon to the mixture and stir gently to combine. Let the filling cool completely.
10. On a lightly floured surface, roll out one sheet of puff pastry to fit the bottom of the wellington, leaving enough space around the edges to fold over. Place it on a baking sheet lined with parchment paper.
11. Spoon the salmon and vegetable filling onto the center of the puff pastry, shaping it into a log shape and leaving a border around the edges.
12. Roll out the second sheet of puff pastry and place it over the filling, ensuring it completely covers the filling. Press the edges together to seal, trimming any excess pastry.
13. Tuck the edges underneath to create a neat seam. Use a fork to press and seal the edges further if desired.
14. Brush the top and sides of the pastry with the beaten egg.
15. Using a sharp knife, lightly score the top of the pastry in a criss-cross pattern, being careful not to cut through to the filling.
16. Bake in the preheated oven for 25-30 min. or until the pastry is golden brown and puffed.
17. Remove from the oven and let the salmon Wellington rest for 5 min. before slicing.
18. Slice to your desired size, serve warm, and enjoy!