Spinach Salmon Wellington
Elevate your dinner table with this irresistible Spinach Salmon Wellington, a show-stopping recipe that combines tender salmon fillets, a creamy spinach and garlic filling, and flaky golden puff pastry. Perfectly seasoned with Dijon mustard, lemon zest, and a hint of black pepper, this dish strikes a harmonious balance of richness and freshness. The spinach is sautéed to perfection, then folded into a luscious cream cheese mixture that pairs beautifully with the salmon. Encased in buttery pastry and baked to a golden crisp, this gourmet entrée is surprisingly approachable with just 25 minutes of prep time. Whether you're hosting a dinner party or treating yourself to an elegant weeknight meal, this flavor-packed recipe is sure to impress. Serve with a crisp green salad or a drizzle of lemon butter sauce for an unforgettable experience.
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Recipe Information
Ingredients
- 2 pieces (approx. 6 oz each) Salmon fillets, skin removed
- 1 sheet Puff pastry, thawed
- 2 cups Fresh spinach leaves
- 4 oz Cream cheese, softened
- 2 cloves Garlic, minced
- 2 tbsp Dijon mustard
- 1 large Egg, beaten
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Lemon zest
- 1 tbsp All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat a skillet over medium heat and add olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper, then transfer the spinach to a plate to cool slightly.
In a small bowl, combine the cream cheese, lemon zest, and 1 tablespoon of Dijon mustard. Mix until smooth.
Lightly dust a clean surface with flour and roll out the puff pastry into a rectangle, ensuring it’s large enough to fully enclose the salmon.
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Spread 1 tablespoon of Dijon mustard on top of each fillet.
Gently stir the cooked spinach into the cream cheese mixture. Spread an even layer of this mixture on top of each salmon fillet.
Place one salmon fillet, spinach side up, in the center of the puff pastry. Repeat with the second fillet if space allows, leaving enough room to fold the pastry over and seal.
Fold the edges of the puff pastry over the salmon, trimming any excess dough if necessary. Ensure the seam side is down, then transfer the wrapped salmon to the prepared baking sheet.
Brush the entire puff pastry with the beaten egg for a golden finish. Use a knife to score a decorative pattern on top, being careful not to cut through the pastry.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed.
Let the Spinach Salmon Wellington cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.6 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 45.7 mcg | 229% | |
| Calcium | 273 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
