Salmon wellington with asparagus, tomato and basil salad

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 3/4 cup pitted kalamata olives
  • 1 lemon, finely grated zest and juice
  • 1 teaspoon olive oil
Salmon wellington
  • 4 180g salmon fillets, skin removed
  • 2 sheets frozen puff pasty, thawed
  • 1 egg
  • 1 tablespoon milk
  • sesame seeds, to sprinkle
Asparagus, tomato and basil salad
  • 2 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 punnet cherry or grape tomatoes, halved
  • 1/4 cup basil leaves
  • extra virgin olive oil, lemon juice (or verjuice), to dress salad


Salmon wellington with asparagus tomato and basil salad
  • 1
    Preheat oven to very hot, 220°C. Line a baking tray with baking paper. Trim fish fillets.
  • 2
    For Tapenade, place olives, lemon zest, lemon juice and oil in a small food processor until well chopped. Set aside.
  • 3
    Cut each salmon fillet in half, trimming to form even squares. Spread 4 halves of salmon with the tapenade. Place the remaining salmon halves on top. Season to taste.
  • 4
    Cut each sheet of pasty in half. Place salmon in the centre of each place of pastry. Fold in ends and roll up tightly. Brush edges of pastry with a little combined egg and milk to seal. Place pastry parcels on prepared tray. Brush each with egg mixture and sprinkle with sesame seeds. Bake for 12-15 minutes until puffed and golden.
  • 5
    Meanwhile, to make asparagus, tomato and basil salad, using a potato peeler, shave each asparagus spear into ribbons. Heat oil in a frying pan on medium. Saute asparagus and tomato for 2-3 minutes until asparagus is tender. Remove from heat and transfer to a bowl. Toss through basil leaves and season to taste. Drizzle with oil and lemon juice. Halve salmon parcels to serve.