This savory and elegant Salmon Wellington is a show-stopping dish that’s surprisingly easy to prepare! Encased in golden puff pastry, tender salmon is topped with sautéed shiitake and champignon mushrooms. Pair it with fresh vegetables or a simple salad—I've used cherry tomatoes with feta for a fresh, bright side.

🌿 Ingredients:

🐟 Salmon 300g🥖 Puff pastry 1 sheet🍄 Shiitake mushrooms 3 large🍄 Champignon mushrooms 3 large🥚 Egg yolks 2🌱 Parsley, 1 bunch🧄 Garlic 1 clove🌾 Sesame seeds (optional)🫒 Olive oil🌶️ Pepper🧂 Salt

🌿 For the garnish:

🍅 Cherry tomatoes 10🧀 Feta 80g🍃 Green oil (blended parsley with olive oil)🌶️ Pepper🧂 Salt

1. Finely chop the garlic and parsley. Clean and pat dry mushrooms with a paper towel, then mince them.
2. In a skillet, heat olive oil and add garlic, cooking until fragrant but not browned. Add mushrooms, stir, and salt to release moisture, then add pepper and two-thirds of the parsley. Sauté for about 5 minutes until the mushrooms are fully cooked and dry. Set aside, draining any remaining liquid.
3. Roll out the puff pastry sheet and brush with egg yolk. Spread the mushroom layer on the pastry, then place the salmon on top. Season the salmon with salt and pepper, and sprinkle with remaining parsley. Wrap the salmon with the pastry, decorate with extra dough if desired, brush with egg yolk, and sprinkle with sesame seeds.
4. Place on a baking sheet with parchment paper and bake at 200°C (392°F) for 30 minutes.
5. For the salad: Cut cherry tomatoes in half, mix with feta, season with salt, pepper, and drizzle with green oil.

Serve your Salmon Wellington sliced with the salad on the side for a delightful, satisf