This elegant and flaky Salmon Wellington is a true showstopper! Wrapped in golden puff pastry, the juicy salmon fillet is nestled on a bed of creamy spinach and cheese filling, creating a perfect harmony of flavors and textures. ✨
Crispy on the outside, tender and flavorful inside — it’s a stunning centerpiece for dinner parties, holidays, or a romantic dinner. Serve with lemon wedges and a fresh herb garnish for that final gourmet touch. 🍋💚
Serves: 4
Prep time: 25 minutes
Cook time: 30–35 minutes
Total time: ~1 hour
🧾 Ingredients:
For the filling:
-
200g (7 oz) fresh spinach
-
1 tbsp olive oil
-
1 garlic clove, minced
-
100g (3.5 oz) cream cheese (or ricotta)
-
Salt & pepper, to taste
For the main:
-
1 center-cut salmon fillet (about 400–500g / 14–17 oz), skin removed
-
1 sheet puff pastry (thawed if frozen)
-
1 egg yolk (beaten, for egg wash)
-
1 tsp Dijon mustard (optional, for extra flavor)
👩🍳 Instructions:
1. Prepare the spinach filling:
-
Heat olive oil in a pan over medium heat.
-
Add garlic, sauté for 30 seconds, then add spinach.
-
Cook until wilted (2–3 mins), season with salt and pepper.
-
Remove excess moisture by pressing it through a strainer or patting with paper towels.
-
Let it cool, then mix with cream cheese in a bowl. Set aside.
2. Prepare the puff pastry:
-
Roll out puff pastry on a floured surface into a rectangle (enough to wrap the salmon).
-
If desired, spread a thin layer of Dijon mustard in the center where the salmon will sit.
3. Assemble the Wellington:
Continued on the next page 👇
