Description
Salmon Wellington is a flaky puff pastry wrapped around tender salmon and creamy spinach filling, baked until golden and crisp.
Ingredients
Scale
- 10 ounces salmon fillet, skin removed
- 7 ounces fresh spinach
- 1 sheet (14 ounces) frozen puff pastry, thawed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 5 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter
- 1 egg, beaten
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Sauté diced onion in olive oil or butter for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in spinach and cook until wilted. Add heavy cream and simmer 2–3 minutes.
- Mix in cream cheese and Parmesan. Season and cool slightly.
- Roll out puff pastry into a large rectangle.
- Spread spinach mixture in the center, leaving a border.
- Place salmon on top and season lightly.
- Fold pastry over salmon and seal edges. Place seam-side down.
- Brush with beaten egg.
- Bake 25–30 minutes until golden brown.
- Rest 5–10 minutes before slicing.
Notes
- Cool spinach mixture before assembling to prevent soggy pastry.
- Add fresh dill or lemon zest for extra flavor.
- Use center-cut salmon of even thickness.
- Store leftovers up to 2 days and reheat in oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg