If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry.

I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not believe why was I scared to make it before.

Anyhow, I had so much fish in my freezer and decided to give it a go. The first time when I made it for my family and me, it was so good. The second time even better.

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Now, I must make it every few weeks. It is just such a delicious and satisfying way to prep fish. In addition, my family simply loves it.

My husband actually asks for it all the time so when I want to make a romantic dinner for just two of us, this meal is certainly it.

I imagine that you could use another type of fish. I did not try it, but I do not see the reason why not.

Also, I don’t think chicken or pork would work unless you pre-cook it.

I think the pastry would be too soggy but then again I have not tried it, however, I suspect precooking would help tremendously.

Anyhow, I am not Godan Ramsey, of course, but I believe my Salmon Wellington is kick-ass good. It is flavorful, easy and delicious.

You may serve it with maybe my comforting potato salad, or refreshing Cucumber Radish Salad.

Either way, I really do hope you guys make it and like it as much as we did.

That being said, I will update pictures soon because I didn’t like these as much… but, you guys kept asking for the recipe ever since I posted on Instagram. So, here it is.

If you get inspired by this recipe for Salmon Wellington, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. Happy Cooking, friends!

Salmon Wellington

Yield: Serves 2-3

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Festive and fancy looking Salmon Wellington is always hit on the table especially if you are salmon lover.

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Ingredients

• 2 tablespoons butter
• 2 cloves garlic, chopped
• 5 oz fresh spinach, or defrosted frozen spinach
• 1 teaspoon onion powder
• 1 teaspoon salt, for spinach
• 1 teaspoon pepper, for spinach
• 2 oz heavy whipped cream
• 1/4 block cream cheese
• Handful shredded parmesan cheese, about 1/4-1/2 cup
• 2 tablespoons fresh dill, chopped
• 1 sheet puff pastry, softened to room temperature
• 1 salmon fillet, defrosted if frozen and skin removed
• 1 teaspoon salt, for salmon
• 1 teaspoon pepper, for salmon
• 1 tablespoon lemon juice
• 1 egg, beaten for pastry

Instructions

1. Preheat oven to 400°F (200°C).
2. In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
3. Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
4. Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
5. On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
   Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay.
6. Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
9. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
10. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Bake about 25 minutes, or until pastry is nicely golden brown.

Notes

You may use other fish if you prefer but the time would depend on the thickness and type of fish. Expermiting is always great!

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This tasty and easy tuna pizza is amazing all year round. You may make your own dough, use store-bought or perhaps tortilla. Whatever you choose it is absolutely amazing.

With this recipe, I am entering Tonnino Tuna Recipe Challange. After debating for a few weeks what to make, this pizza came to my mind.

We love pizza, of course, but I am a huge fan of tuna pizza. Often I would change toppings; sometimes I would use peppers, and feta or goat cheese and from time to time I make this just like this. Let me tell you, there is nothing like homemade easy tuna pizza.

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I would usually make this over the summertime and serve it with a bowl of greens. Personally, I think that is a perfect meal especially if you are using good quality ingredients.

For this recipe challenge, I used Tonnino Tuna in olive oil. I was thorn between garlic in olive oil or just in olive oil. In the end, I picked tuna in olive oil.

However, you may use pretty much any flavor with these types of pizza because of the ingredients that I have used just work very well with any tuna.

What can I tell you from my experience as a Tonnini Tuna consumer? Well, not only that it comes in the jar, but the taste is delightful. I can confidently say that it is my family’s favorite tuna fish. On the other hand, any tuna, canned or in the jar would work just fine with pizza.

If you try this recipe or any other recipe from my blog please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking

Easy Tuna Pizza

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This tasty and easy tuna pizza is amazing all year round. You may make your own dough, use store-bought or perhaps tortilla. Whatever you choose it is absolutely amazing.

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Ingredients

• 1 pound pizza dough or 1 (10 ounces), pre-baked pizza crust works too
• 1/4-1/2 cup prepared pizza sauce
• 1 cup shredded pizza cheese (mozzarella, provolone, parm, or a pizza blend)
• 1 (6.7 ounces) jar Tuna in Olive Oil, reserve oil
• 1/4 cup capers, rinsed
• 1/2 cup pitted black olives, sliced
• 1/4 red onion, chopped

Instructions

1. Preheat oven to 450 degrees F.
2. Place pizza crust on a pizza pan or baking sheet. Spread pizza sauce over crust and sprinkle with half the cheese.
3. Scatter tuna, capers, chopped red onion, olives, and remaining cheese over the top.
4. Drizzle a bit of reserved tuna oil over the top of the pizza.
5. Bake until cheese is golden brown around edges of pizza, 12-15 minutes.
6. Serve with salad and enjoy it.

Notes

You may use any type of tuna and any topping that you desire.

HOMEMADE PIZZA DOUGH CLICK HERE FOR THE RECIPE

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Don’t you just love easy meals, like this amazing Soy Sauce Marinated Wild Caught Salmon?

We absolutely love this one, and it is so easy. You guys probably have all the ingredients in your pantry or fridge.

The best thing is that you can use Chicken as an alternative or tofu if you don’t eat animal products.

Anyhow, I serve this salmon with many different sides. Sometimes I would serve it with stir-fry, asparagus, cauliflower rice, etc.

You may use regular rice, of course, or noodles. It just depends on what you have in your fridge.

With that being said, ever since I changed my lifestyle to low carb, cauliflower does the trick beautifully.

Also, I replaced sugar and my beloved honey with organic stevia in dishes like this because I refuse to eat honey imitation.

Click here for more easy and delicious Salmon Recipes

I mean, I don’t want to deprive myself of certain foods. If I am craving a little butter and honey toast, I will eat it, but that’s not certainly every day.

However, I allow myself a little cheat day every now and then. I am only human!

I keep my meals pretty interesting. Rarely I would make the same meal. Maybe that’s the curse of being a full-time food blogger. We definitely love exploring and creating new recipes.

To be honest, here, it was really challenging for me to write down everything on a piece of paper when I started blogging because I usually just add stuff and taste.

I guess that’s also the beauty of cooking. You let your instincts rule and just go with the flow, tasting food without pretty much a recipe.

That’s the reason I stop writing the amount of seasoning (salt, pepper, soy sauce, etc.) because we do have different tastes.

If something is boring and rather plain for me, it might taste good to you.

So this one is amazing. Lots of different flavors going on, but it is savory and very delicious. We just loved this one with any side dishes.

Hey, if you make this Soy Sauce Marinated Salmon or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

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Soy Sauce Marinated Salmon

Yield: SERVES 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinade Time: 10 minutes

Total Time: 40 minutes

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Ingredients

• 2 Wild Caught Alaskan Salmon Fillets about 5-6 ounces each
• Marinade:
• 1/2 cup Soy Sauce
• 1 tablespoon Organic Stevia or 1/4 cup Pure Organic Honey
• 2 Garlic Clove minced or sliced
• 1 inch Ginger minced or 1 teaspoon powder
• 2 Green Onions, chopped reserve some green part for garnish
• 1 tablespoon Sesame Oil or any other on hand. Any nut or seed oil should be pretty close.

Additional Optional Serving ingredients:

• Rice or noodles
• Cauliflower Rice for low carb option
• Blanched Broccoli or Steamed or Roasted Asparagus for veggies
• Side Salad
• Juice of 1/2 Lemon, about 1 tablespoon

Instructions

1. Combine all the ingredients for the marinade, mix well then submerge salmon in it, covering as much as flash as possible. If the salmon got skin, turn the skin up.  Marinate for 10 minutes. If the fish is frozen, thaw before marinating. 
2. Preheat oven to 375F/190C Bake Salmon for 20 minutes or until salmon is cooked through. The internal temperature in the thickest part of fillet reads 145F/62C
3. Serve with whatever you wish, cauliflower rice, side of vegetables or noodles. 

Notes

• Salmon could be grilled or baked in parchment paper. For the vegetarian Grilled and glazed (FIRM) tofu over rice is fantastic!
• It is just fantastic over anything really, even on its own with some side salad or veggie. Serve it with whatever vegetable you have on hand. Steamed, sauteed or blanched.
• PICTURES AND RECIPE UPDATED 2019
• You can use the same marinade for chicken, just marinate in the fridge for 30 minutes and bake until cooked through (about 40 minutes)

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