Recipe: Salmon Wellington

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(This recipe was inspired by this yummy Pillsbury appetizer.)

8 oz. salmon fillets, boneless & skinless
4 oz. cream cheese, room temperature
⅓ cup shredded Parmesan cheese
zest & juice of ½ lemon
1 tsp fresh thyme (or ½ tsp ground thyme)
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
olive oil (orange infused** if available)
1 pre-made pie crust, thawed to room temperature
1 Tbsp butter, melted

Heat oven to 400 degrees. Roll out pie crust on lightly floured surface. Cut pie crust into 4 equal pieces. In a bowl, combine cream cheese, Parmesan cheese, lemon zest, lemon juice, thyme, garlic powder, salt and pepper. Divide cream cheese mixture evenly between the 4 pieces of pie crust, spreading cream cheese onto one side of each piece of crust. Cut salmon into large pieces. Divide between the four pieces of crust, placing them on top of the cream cheese mixture. Lightly drizzle each piece of salmon with olive oil.

Using a pastry brush, brush the edges of one of the pieces of pie crust with warm water. Fold plain side of crust over salmon/cream cheese, pressing edges together. Using a fork, press down on the edges to seal. Cut slits in the top of the pie crust to vent. Repeat previous three steps on the remaining sections of crust. Place salmon packets on a baking sheet lined with parchment paper.

Brush with melted butter. Bake 25-30 minutes.
Note: If crust starts getting too dark, drape salmon packets with a sheet of tinfoil.

**Buy Michigan: Amazing blood orange olive oil can be found at Old World Olive Press, a Michigan-based company with several locations in the state.

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