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Easy & Impressive Salmon Wellington with Creamy Spinach Filling

Close-up of a slice of salmon wellington showing flaky golden pastry wrapped around pink salmon and creamy spinach filling.
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Create a show-stopping centerpiece with this easy Salmon Wellington recipe. Tender salmon is wrapped in flaky puff pastry with a rich spinach and cream cheese filling. This elegant seafood main course is perfect for special dinners or holiday gatherings.

Ingredients

Scale
  • 1 (1.5 lb) center-cut salmon fillet, skin removed
  • 1 sheet (about 14 oz) all-butter puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 5 ounces fresh spinach, chopped
  • 4 ounces cream cheese, softened
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the salmon fillet completely dry with paper towels. Season the salmon evenly with salt and pepper. Set aside.
  3. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the minced shallot until soft, about 2 minutes.
  4. Add the chopped spinach to the skillet. Cook until the spinach wilts completely. Remove from heat and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. This step prevents a soggy bottom.
  5. In a bowl, combine the wilted spinach mixture, softened cream cheese, chopped dill, and lemon zest. Mix until well combined.
  6. Lay the thawed puff pastry sheet on a lightly floured surface. If using a rectangular sheet, trim it slightly so it is large enough to fully enclose the salmon fillet.
  7. Spread the creamy spinach filling evenly over the center of the puff pastry, leaving a 2-inch border on all sides.
  8. Place the seasoned salmon fillet directly on top of the spinach filling.
  9. Fold the longer sides of the pastry up and over the salmon, overlapping them slightly in the center. Trim any excess pastry.
  10. Fold the ends up tightly over the salmon, pressing firmly to seal the seams completely. You want a tight seal to keep the moisture in and the pastry crisp.
  11. Place the sealed Salmon Wellington seam-side down onto the prepared baking sheet.
  12. Brush the entire surface of the pastry generously with the beaten egg wash. If desired, lightly score the top of the pastry with a knife for decoration, being careful not to cut all the way through.
  13. Bake for 25 to 30 minutes, or until the pastry is deep golden brown and puffed, and the internal temperature of the salmon reaches 145°F (63°C).
  14. Let the Salmon Wellington rest for 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For the flakiest crust, chill the assembled Wellington for 15 minutes before applying the egg wash and baking.
  • If you want an extra golden crust, brush the pastry with egg wash twice, waiting 5 minutes between applications.
  • Serve this elegant seafood centerpiece with roasted asparagus or a simple lemon butter sauce.

Nutrition

Find it online: https://juliameal.com/easy-salmon-wellington-recipe/