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  • Writer's pictureSusie Burrell

Susie Burrell shares a simple salmon recipe the whole family will love

Susie Burrell Tassal salmon
Nutritionist, Susie Burrell

85% of Australian's admit they would like to improve their eating habits and adopt a healthier diet. Whether it be eating more nutrient dense foods or simply eating together as a family, there are lots of ways to ignite a better relationship with the food that fuels us.

Leading dietician and nutritionist, Susie Burrell shares an easy salmon recipe you can bake for the whole family.

Salmon Wellington


• 2 portions (approx. 260gl Tassal salmon fillets, skin-off)

• 2 tsp Dijon mustard

• Freshly ground black pepper and salt

• 1 lemon zested

• 1⁄2 brown onion, finely chopped

• 1/4 cup basil, finely chopped

• 1 Cup spinach, chopped

• A few sprigs of dill

• 1⁄4 cup of feta, crumbed

• 1⁄4 cup parmesan cheese, grated

• 1⁄4 cup fresh breadcrumbs

• 2 sheets of puff pastry

• 1 egg, beaten

Baked salmon wellington recipe
Susie Burrell shares her baked salmon wellington recipe


1. Preheat the oven 220°C (fan forced).

2. Line a baking dish with baking paper.

3. Season the salmon fillets all over with mustard, pepper and salt.

4. In a small skillet sauté the onion until translucent. Add the spinach and cook until

wilted. Add the breadcrumbs, feta, parmesan and herbs and season to taste. Remove

from heat and allow to cool.

5. Lay the pastry flat on a board. Place one piece on salmon in the middle. Top with spinach

mix. Brush the edges with egg and fold over to form a parcel, trim ends and turn over.

Score the top in a criss-cross pattern and brush with egg. Repeat with second portion.

6. Place on the oven tray and bake for 20-25 minutes. To test if it is ready insert a skewer

into the middle – a warm skewer indicates medium and hot is well done.

7. Serve with simple lemon Dijon* sauce, steamed greens or a crisp mixed green salad.


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