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Salmon Spinach Wellington

Delicious Salmon Spinach Wellington Ready in Just One Hour

This Salmon Spinach Wellington is a must-try gourmet dish that's easy to master and packed with flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • skillet
  • baking sheet
  • Mixing bowl
  • Rolling Pin

Ingredients
  

For the Pastry

  • 1 sheet Puff Pastry Use high-quality, chilled pastry.

For the Filling

  • 1 lb Salmon Fillet Opt for a center-cut fillet.
  • 2 cups Fresh Spinach Thawed frozen spinach is acceptable if squeezed dry.
  • 1 medium Red Onion Can substitute with shallots.
  • 2 cloves Garlic Cloves Always choose fresh for the best results.
  • 4 oz Cream Cheese Greek yogurt can serve as a healthier alternative.
  • 2 tbsp Fresh Dill Can substitute with parsley or chives.
  • 1 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Cooking Oil Use a neutral oil.

For Assembly

  • 1 large Beaten Egg Milk can be used as a substitute for an egg wash.
  • 2 tbsp Black Sesame Seeds Optional for garnish.

Instructions
 

Instructions

  • Pat the salmon fillet dry with a paper towel and season generously with salt and black pepper.
  • Heat a drizzle of cooking oil in a skillet over medium heat. Add chopped red onion and sauté until it's soft and translucent, about 3-4 minutes. Stir in minced garlic for an additional minute.
  • Gently toss in fresh spinach, stirring until it wilts down to a vibrant green, about 2-3 minutes.
  • Remove the skillet from heat and mix in cream cheese, fresh dill, and lemon zest and juice. Stir until combined and creamy, then allow the mixture to cool slightly.
  • On a floured surface, roll out the puff pastry until it's about ¼ inch thick. Place the salmon fillet in the center and generously top it with the creamy spinach filling.
  • Fold the pastry over the salmon, sealing the edges tightly. Transfer onto a parchment-lined baking sheet.
  • Brush the entire pastry with the beaten egg. Score decorative slits on top to allow steam to escape. Bake in a preheated oven at 350°F for 30-35 minutes, or until golden brown.
  • Let the Salmon Wellington rest for 5-10 minutes before slicing.
  • Optionally, garnish with fresh dill or lemon wedges before serving.

Notes

Store leftovers in an airtight container for up to 2 days. Unbaked Wellington can be frozen for up to 1 month.
Keyword crowd-pleasers, easy recipes, gourmet meals, healthy dinners, puff pastry recipes, Salmon Spinach Wellington