✅Ingredients

For the Salmon Wellington:
4 salmon fillets (6–8 oz each, skin removed)
1 sheet puff pastry (thawed)
2 cups fresh spinach
2 tablespoons butter
1 garlic clove, minced
1/4 cup cream cheese
Salt and pepper to taste
1 egg (beaten for egg wash)

For Roasted Baby Potatoes:
1 lb baby potatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Fresh rosemary (optional)

For Glazed Carrots:
1 lb baby carrots
2 tablespoons butter
1 tablespoon honey or brown sugar
Pinch of salt

For Dill Cream Sauce:
3 tablespoons butter
1 garlic clove, minced
1/2 cup heavy cream
Juice of 1 lemon
2 tablespoons fresh dill, chopped
Salt and pepper to taste

Garnishes:
Fresh dill sprigs
Bachelor’s button edible flowers

✅Instructions
1: Prepare the Spinach Filling
Heat butter in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook until wilted. Remove from heat, stir in cream cheese, and season with salt and pepper. Let cool.

2: Assemble the Salmon Wellington
Roll out puff pastry and cut into four rectangles large enough to wrap each salmon fillet. Brush edges with egg wash.

Place a salmon fillet in the center of each rectangle. Spread spinach filling evenly over the salmon. Fold puff pastry over the salmon, sealing edges tightly with egg wash. Brush the top with more egg wash.

Chill in the refrigerator for at least 30 minutes.

3: Bake the Wellington
Preheat oven to 400°F (200°C). Place Wellingtons on a parchment-lined baking sheet. Score decorative lines on top of the pastry with a knife (optional). Bake for about 20–25 minutes until golden brown.

4: Roast Baby Potatoes
Toss potatoes with olive oil, salt, pepper, and rosemary if desired. Spread on a baking sheet and roast at 400°F for about 25–30 minutes until crispy and golden.

5: Glaze Carrots
In a skillet over medium heat, melt butter and stir in honey or brown sugar until dissolved. Add carrots and sauté for about 10 minutes until tender and glossy.

6: Make Dill Cream Sauce
Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant. Stir in heavy cream, lemon juice, dill, salt, and pepper. Simmer gently until thickened.

7: Plate the Dish
Slice each Salmon Wellington into portions and arrange elegantly on a plate.

Add roasted baby potatoes and glazed carrots alongside the Wellington slices.

Drizzle dill cream sauce around the dish.

Garnish with fresh dill sprigs, and bachelor’s button edible flowers.

Chef’s Tip:
“Mayo creates a golden crust without burning. Trust the science!”