Air-fried Salmon Wellington
This crispy, golden Wellington wraps tender salmon in layers of flaky puff pastry and creamy spinach filling—no oven required. The air fryer delivers the perfect crunch in under 20 minutes. Inside, a savory mix of parmesan, coconut milk, and sautéed spinach complements the rich salmon for a show-stopping dish that's lighter than the traditional version.
Air-fried Salmon Wellington
Servings: 4
Serving Size: 360g
Ingredients:
For the Creamy Spinach Topping:
- 1 tablespoon olive oil
- 1/2 medium white onion, finely diced
- 2 teaspoons mixed dried herbs
- 1 tablespoon garlic, minced
- 1/3 cup low sodium chicken broth
- 1 tablespoon arrowroot powder
- 6oz (1/2 can) lite coconut milk
- 3/4 cup reduced-fat parmesan, grated
- 4 cups fresh spinach (or 1.5 cups frozen, thawed and squeezed dry)
- Sea salt & pepper, to taste
For the Wellington:
- 1 lb center cut salmon, divided into two 8oz pieces
- 1 tablespoon dijon mustard
- Small pinch of sea salt
- 2 teaspoons fresh cracked pepper
- 10oz puff pastry, divided into 2 equally sized sheets
- Phyllo dough
- 1 whole egg, lightly beaten + 1 tablespoon water
Instructions:
- Cook the Aromatics: In a skillet over medium-high heat, add olive oil and onion. Sauté for 2 minutes, then add herbs and garlic, cooking for 1 more minute.
- Simmer: Reduce heat to medium. Pour in chicken broth and allow it to reduce until nearly evaporated. Add a squeeze of lemon juice as an optional enhancement.
- Add Spinach: Sprinkle arrowroot powder, then add coconut milk and stir. Gradually add parmesan, stirring constantly. Add spinach and cover for 1–2 minutes. Stir until thick and sticky, then chill for at least 10 minutes.
- Preheat the Air-Fryer: Set to 400°F (204°C) or oven to 420°F (216°C).
- Prep the Dough and Salmon: Remove salmon skin and divide into two 8oz pieces. Rub with dijon and pepper. Stretch puff pastry into two sheets.
- Build the Wellington: Place salmon on pastry, top with spinach mix. Brush edges with egg wash, fold and seal. Score the top with shallow cuts. Repeat for the second Wellington.
- Egg Wash: Brush with remaining egg wash and place on parchment-lined air fryer tray or baking tray.
- Cook: Air fry both for 20 minutes (or 15–20 minutes if doing one at a time), checking halfway to prevent burning.
- Enjoy: Let cool slightly, slice in half, and serve with a garden salad.
