Description
This salmon wellington recipe features tender salmon and a vibrant spinach lattice encased in a flaky puff pastry crust, perfect for impressing guests or elevating a weeknight dinner.
Ingredients
- 2 (approx. 5 oz each) fresh salmon fillets
- 2 sheets puff pastry (10–12 oz total)
- 10–12 oz fresh spinach
- 0.5 cup cream cheese
- 1 large lemon
- 2 Tbsp chopped fresh dill
- 2 cloves minced garlic
- 1 large egg
- salt, to taste
- black pepper, to taste
- a pinch nutmeg (optional)
Instructions
- Prepare Salmon: Pat salmon fillets very dry with paper towels, then season generously with salt, black pepper, and fresh lemon juice.
- Make Spinach Filling: In a large skillet, wilt fresh spinach over medium heat for 3-4 minutes until tender. Transfer to a colander and squeeze out all excess water. In a bowl, mix the squeezed spinach with cream cheese, minced garlic, chopped fresh dill, salt, pepper, and a pinch of nutmeg until well combined.
- Assemble Wellington: Preheat oven to 400°F (200°C). Lay out one sheet of puff pastry on a lightly floured surface or parchment paper on a baking sheet. Spread half of the spinach mixture down the center, then place a salmon fillet on top, spreading the remaining spinach over the salmon. Create the jade spinach lattice by cutting strips from the second puff pastry sheet and weaving them over the salmon and spinach or simply lay strips over the top. Bring up the sides of the bottom pastry sheet and seal the edges firmly around the top lattice, pressing gently to enclose the filling. (If pastry is too soft, refrigerate for 10 minutes to firm up).
- Bake Wellington: In a small bowl, whisk 1 large egg with 1 Tbsp water for an egg wash. Brush the entire surface of the assembled salmon wellington until evenly coated. Bake for 25-30 minutes, or until the pastry is golden brown and flaky, and the salmon is cooked through (internal temperature 145°F / 63°C).
Notes
For faster prep, use pre-washed spinach and pre-minced garlic; a simple criss-cross pattern or overlapping strips for the lattice works well and saves time. For gluten-free, use a certified gluten-free puff pastry. For dairy-free, swap cream cheese for a plant-based alternative and use plant-based milk or oil for the egg wash. A pinch of nutmeg adds subtle warmth, onion powder enhances savory notes, and fresh thyme can add complexity.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg