Go Back
Easy Salmon Wellington Recipe with Spinach & Cream

Salmon Wellington with Spinach and Cream Cheese

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 24 oz Salmon fillets 4 portions, 6 oz each, skinless and boneless
  • 1 package Puff pastry thawed, roughly 14 oz
  • 1 tbsp Olive oil
  • 1 whole Shallot finely diced
  • 2 cloves Garlic minced
  • 6 oz Fresh baby spinach
  • 6 oz Cream cheese softened
  • 1 tbsp Fresh rosemary chopped
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 1 tbsp Dijon mustard
  • 1 large Egg beaten with 1 tbsp water for egg wash
  • 1 tsp Salt to taste
  • 0.5 tsp Black pepper to taste
  • 0.5 cup Green sauce store-bought or homemade herb sauce, for serving

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large skillet, heat the olive oil over medium heat. Add the diced shallot and minced garlic, sautéing until fragrant and softened, about 2 to 3 minutes.
  • Add the fresh baby spinach to the skillet. Cook until wilted, then remove from heat and thoroughly drain any excess liquid to prevent a soggy pastry.
  • Stir the softened cream cheese, chopped rosemary, lemon zest, lemon juice, salt, and black pepper into the warm spinach mixture until well combined. Set aside to cool.
  • Pat the salmon fillets completely dry with paper towels. Season both sides with salt and pepper, then lightly brush the tops with Dijon mustard.
  • Roll out the thawed puff pastry on a lightly floured surface. Cut into 4 equal rectangles, ensuring each piece is large enough to fully encase a salmon fillet.
  • Spoon a generous amount of the spinach and cream cheese filling into the center of each puff pastry rectangle, then place a seasoned salmon fillet on top of the filling.
  • Fold the puff pastry edges over the salmon to completely enclose it. Brush the inner edges with the egg wash to seal tightly. Place seam-side down on the prepared baking sheet.
  • Brush the top of each Wellington with the remaining egg wash and score the top lightly with a sharp knife to allow steam to escape.
  • Bake for 25 to 30 minutes, or until the pastry is golden brown and crispy, and the salmon is cooked through. Let rest for 5 minutes before serving with green sauce.