There’s something truly special about a meal that feels like a celebration on a plate. This Salmon Wellington brings together flaky, tender salmon and a creamy spinach filling, all wrapped in a perfectly crisp puff pastry.
The first time I made this, the golden crust and vibrant green filling caught everyone’s eye before the delicious aroma filled the kitchen. It’s a dish that makes any occasion feel a little more festive.
Why You’ll Love It:
– Crisp, golden puff pastry with a tender, moist salmon center
– Creamy spinach and cream cheese filling with bright lemon zest and fresh dill
– Elegant plating with a delicate dollop of dill and lemon butter sauce
– Simple baking method that feels fancy but is easy to pull off at home
Ready in under an hour, this recipe fits perfectly into busy evenings when you want to impress without stress.
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Salmon Wellington
- Total Time: 45 minutes
- Yield: 4
Description
A delicious baked Salmon Wellington featuring a tender salmon fillet wrapped in crispy puff pastry with a creamy spinach and cream cheese filling, served with dill and lemon butter sauce.
Ingredients
salmon fillet (skin removed)
puff pastry sheet
spinach
cream cheese
lemon zest
fresh dill
egg yolk
salt
black pepper
Instructions
Preheat the oven to 400°F (200°C).
Season the salmon fillet with salt and black pepper.
Sauté the spinach until wilted, then mix with cream cheese, lemon zest, and chopped fresh dill.
Roll out the puff pastry sheet on a lightly floured surface.
Spread the spinach and cream cheese mixture evenly over the puff pastry, leaving a border around the edges.
Place the seasoned salmon fillet on top of the spinach mixture.
Fold the puff pastry over the salmon to enclose it completely, sealing the edges.
Brush the puff pastry with egg yolk for a golden finish.
Place the wrapped salmon on a baking sheet lined with parchment paper.
Bake for 25 minutes or until the pastry is golden brown and crisp, and the salmon is cooked through.
Prepare the dill and lemon butter sauce by mixing softened butter with fresh dill and lemon zest.
Serve the Salmon Wellington sliced into rectangular portions, centered on a white round plate, with a small dollop of dill and lemon butter sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
FAQ
Q: How do I store leftovers?
A: Keep any uneaten Salmon Wellington in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to maintain the crisp pastry.
Q: Can I prepare this ahead of time?
A: Yes! Assemble the Wellington and refrigerate before baking. Just add a few extra minutes to the bake time if chilled.
Save this recipe for your next special dinner. Print it out and get ready to enjoy a stunning meal everyone will love.