There’s something truly special about biting into a dish that combines crispy, flaky pastry with tender, flavorful salmon inside. Salmon Wellington has become my go-to when I want to impress without the stress.
I remember the first time I baked this—how the golden puff pastry filled the kitchen with warmth and the vibrant green spinach peeked through when I sliced it. It felt like a restaurant plate right on my own dining table.
Why You’ll Love It:
– Crispy puff pastry exterior contrasts perfectly with moist, tender salmon.
– Creamy spinach and cream cheese filling adds a rich, fresh flavor.
– Dill and mustard sauce ties everything together with a bright, tangy touch.
– Elegant plating that looks amazing for guests or a cozy night in.
This recipe is straightforward and rewarding—a fantastic way to elevate your dinner plans.
PrintSalmon Wellington
Salmon fillet wrapped in puff pastry with a creamy spinach and cream cheese filling, baked to golden perfection and served with a dill and mustard sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
salmon fillet (skin removed)
puff pastry sheet
spinach
cream cheese
dijon mustard
fresh dill
egg yolk
salt
black pepper
Instructions
Preheat oven to 400°F (200°C).
Season the salmon fillet with salt and black pepper.
Wilt the spinach in a pan over medium heat until just softened; drain any excess liquid.
Mix the wilted spinach with cream cheese, chopped fresh dill, salt, and pepper to taste.
Roll out the puff pastry sheet on a floured surface.
Spread a thin layer of Dijon mustard over the salmon fillet.
Place the salmon in the center of the puff pastry.
Spread the spinach and cream cheese mixture evenly over the salmon.
Fold the puff pastry over the salmon, sealing all edges.
Brush the pastry with egg yolk to help it brown.
Place the wrapped salmon on a baking tray lined with parchment paper.
Bake for 20-25 minutes or until the pastry is golden brown and crisp.
Let rest for 5 minutes before slicing.
Slice into thick portions for serving.
Drizzle dill and mustard sauce artistically around each plate and garnish with fresh dill sprigs.
FAQs
Q: Can I prepare the Salmon Wellington ahead of time?
A: Yes, you can assemble it a few hours before baking and keep it chilled until ready to cook.
Q: How should leftovers be stored?
A: Store any leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
Save this recipe, print it out, and get ready to enjoy a dinner that feels as lovely as it tastes.