Description
A stunning yet simple Salmon Wellington wrapped in golden puff pastry with creamy spinach and herb filling. Perfect for impressing guests or treating yourself to something extra special.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 to 1.5 lb raw salmon fillet
- 2 cups fresh spinach
- 4 oz cream cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil. Sauté garlic and onion until soft, then add spinach and cook until wilted. Remove from heat and stir in cream cheese, lemon zest, salt, and pepper. Let cool completely.
- Place puff pastry on the lined baking sheet. Lightly flour your surface if needed.
- Spread the spinach mixture in the center of the pastry, place the salmon fillet on top, and brush edges with egg wash. Fold the pastry over the salmon, sealing well. Flip seam-side down. Score top and brush with egg wash.
- Bake for 25–30 minutes until golden brown and crispy. Internal salmon temperature should reach 125–130°F.
- Let rest for 5–10 minutes before slicing. Serve with lemon wedges or sauce of choice.
Notes
- Make sure the spinach mixture is completely cool before assembling.
- Chilling the assembled Wellington before baking helps hold its shape.
- Use a thermometer for precise salmon doneness.
- For extra flair, decorate the pastry with light scoring or cut-out shapes.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 2g
- Sodium: 410mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg
Keywords: salmon wellington, puff pastry salmon, easy salmon recipe, baked salmon, elegant dinner