Salmon Wellington

Instructions

1. Prep the oven and pan. Heat the oven to 400°F. Line a baking sheet with parchment. For extra crisp bottoms, slide the empty sheet into the oven while it preheats, then carefully pull it out when you are ready to bake.
2. Make the spinach moisture barrier. Heat olive oil (or butter) in a skillet over medium heat. Add spinach and a pinch of salt, and cook until wilted. Add garlic if using and cook 30 seconds more. Transfer spinach to a bowl to cool, then squeeze it very dry in a clean towel. You want it almost fluffy-dry, not dripping-wet.
3. Mix the creamy layer. In a small bowl, stir together cream cheese, Dijon, lemon zest, lemon juice, herbs (if using), plus a pinch of salt and pepper.
4. Season the salmon. Pat salmon dry. Season with salt and pepper. If the fillet has a thinner tail end, tuck it under to make the thickness more even for baking.
5. Assemble with the barrier on the bottom. On a lightly floured surface, roll puff pastry into a rectangle about 1/8-inch thick and large enough to wrap the salmon with a little overlap. Spread the cream cheese mixture down the center where the salmon will sit. Place the salmon on top of the cream cheese. Then pack the squeezed-dry spinach over the salmon in an even layer, pressing gently so it stays put. This way, when you wrap and set it seam-side down, the spinach ends up between the salmon and the bottom pastry where it can do its anti-soggy work.
6. Wrap and seal. Bring pastry up and over the filling, then press the seam closed. Fold the ends up like a package. Brush a little egg wash where pastry meets pastry, then press firmly and crimp with a fork if you like. Place seam-side down on the prepared baking sheet.
7. Chill for crispness. Refrigerate the assembled Wellington for 15 to 25 minutes. This helps the pastry stay flaky, helps the seam hold, and slows the filling so the crust can puff before it gets steamy.
8. Egg wash and vent. Brush the top and sides with egg wash. Cut 2 to 3 small slits on top for steam vents. If you want a little flair, score very lightly with a knife, but do not cut all the way through.
9. Bake. Bake until deeply golden and puffed, about 25 to 35 minutes, depending on thickness. Start checking at 25 minutes.
10. Check temperature. Insert an instant-read thermometer into the thickest part through one of the vents or from the side. Aim for 145°F for fully cooked, or pull earlier at 125 to 135°F if you prefer it more tender and plan to rest it.
11. Rest, then slice. Let the Wellington rest 10 minutes before slicing. Use a sharp serrated knife for the cleanest pastry cuts, and wipe the blade between slices if the filling starts to cling.