Salmon Wellington with Sautéed Green Beans and Roasted Vine Tomatoes.

This fancy meal for one takes a bit of extra effort, but it’s a real treat on a cosy night in. Perfectly pink salmon wrapped in golden, buttery puff pastry served with delectably sweet roasted tomatoes and garlicky green beans- what could be better?

Time:

Preparation: 20 minutes

Cooking: 25 minutes

Total= 45 minutes

Serves: 1

Ingredients:

1 x boneless salmon fillet

1 x shallot

1 x large handful fresh spinach

1 x small handful fresh basil

8-10 small vine tomatoes

1 x small handful of green beans

1 x sheet ready-to-roll puff pastry

1 x egg

1 x garlic clove

1 x teaspoon lactose-free butter

Extra virgin olive oil

Salt and pepper for seasoning

 

Instructions:

1. Remove the skin from the salmon fillet using your hands to gently prize it away from the flesh.
2. Pre-heat the oven to 190 degrees and finely chop the shallot. Roughly chop the spinach and basil.
3. Heat a teaspoon of olive oil in a medium frying pan. Sauté the shallot on a low-medium heat for about a minute or so until it is translucent.
4. Add the spinach and basil, season well and sauté for a few more minutes until the greens are soft and well-wilted. Remove from the heat and set aside.
5. Place the vine tomatoes in some tin foil on a baking tray, scrunching the edges of the foil to make a nest of sorts. Drizzle with olive oil, season well and set aside.
6. Pat the salmon dry with some kitchen towel to remove excess moisture. Lay out the puff pastry sheet and place the salmon in the middle. Using a teaspoon, gently lay the spinach mixture on top of the salmon fillet, compacting it down a bit so it’s secure.
7. Wrap the salmon in the puff pastry. Start length ways by folding one side over the top of the salmon. Then trim the other side with a knife so that there is about a 1cm overlap when both of the long sides are joined. Gently pinch the two edges together or use a fork to crimp them closed.
8. Now trim the width ends so there is only about 2cm of pastry left at each end. Gently tuck the ends underneath the salmon parcel.
9. Use a knife to score the top of the pastry in a criss-cross pattern. Then beat the egg in a bowl and egg wash the top and all sides of the wellington.
10. Bake the wellington in the oven for 20-25 minutes, or until the pastry is golden and crisp. At 12 minutes to go, add the tomatoes to the oven.
11. Meanwhile, trim the ends off the green beans and boil some water in a saucepan. Blanch the beans for 5 minutes and then drain.
12. Heat a teaspoon of olive oil and a teaspoon of butter in a small frying pan. Crush the garlic clove into the pan and add the green beans. Season well and sauté for a final 5 minutes until the beans are tender and have taken on the flavour of the garlic.
13. Remove the wellington from the oven and serve with the tomatoes and beans.