Salmon Wellington with Spinach and Cream Cheese
Salmon Wellington is a gourmet twist on the classic Beef Wellington, where tender salmon fillets are wrapped in buttery, flaky puff pastry along with a savory spinach and cream cheese filling. The crispy pastry complements the moist, flaky salmon, while the spinach and cream cheese mixture adds a rich and creamy flavor. This dish is perfect for a special occasion or a dinner party, offering a perfect balance of textures and flavors.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
For the Filling:
1 tbsp olive oil
1 clove garlic, minced
2 cups fresh spinach, chopped
4 oz (115g) cream cheese, softened
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 tsp dried dill (optional)
For the Salmon:
4 (6 oz) salmon fillets, skin removed
Salt and pepper, to taste
Lemon zest (optional)
For the Pastry:
1 sheet puff pastry (store-bought or homemade)
1 egg (for egg wash)
1 tbsp water
Instructions:
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.
Add the chopped spinach and cook for 2–3 minutes until wilted and most of the moisture evaporates. Season with salt, pepper, and dill.
Remove from heat and stir in the cream cheese and Parmesan cheese until smooth. Set aside to cool slightly.
2. Prepare the Salmon:
Preheat your oven to 400°F (200°C).
Season each salmon fillet with salt, pepper, and lemon zest if using.
3. Assemble the Wellington:
Roll out the puff pastry on a lightly floured surface. Cut the sheet into 4 squares, each large enough to wrap around a salmon fillet.
Place a portion of the spinach and cream cheese mixture in the center of each square.
Lay a salmon fillet on top of the filling.
Fold the pastry over the salmon, sealing the edges tightly. You can fold the corners over or twist them at the top to make a neat package.
Brush the top of each pastry bundle with an egg wash (1 beaten egg mixed with 1 tbsp water).
4. Bake the Wellington:
Place the assembled Wellingtons on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and flaky, and the salmon is cooked through (internal temperature of 145°F or 63°C).
5. Serve:
Allow the Wellingtons to cool for a few minutes before serving. Slice each into two pieces and serve with your favorite side dish, such as roasted vegetables or a fresh salad.
Chef Tips & Notes:
Puff Pastry: Be sure to use chilled puff pastry, as it will puff up better in the oven.
Substituting Cream Cheese: If you prefer, you can use mascarpone or ricotta cheese instead of cream cheese for a different flavor and texture.
Make-Ahead Option: Prepare the Wellingtons in advance and refrigerate them. Bake them just before serving. This is ideal for dinner parties!
Flavor Variations: Add some fresh herbs like dill, parsley, or chives to the filling for extra flavor.
Crispier Pastry: If you like an extra crispy bottom, place the Wellingtons on a baking rack on top of the baking sheet.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes, frozen salmon works well, but be sure to thaw it completely and pat it dry before using it in the recipe.
Q: Can I use other fish instead of salmon?
A: Yes, other fish like trout, cod, or halibut would work in this recipe, but adjust cooking times accordingly based on the thickness of the fillet.
Q: Can I make this gluten-free?
A: Yes, you can use gluten-free puff pastry to make this dish gluten-free.
Q: How do I know when the salmon is cooked?
A: The salmon should reach an internal temperature of 145°F (63°C) and should flake easily with a fork. If you prefer your salmon medium-rare, aim for 125°F (52°C).
Nutritional Info
Calories: 450 kcal
Protein: 32g
Carbohydrates: 22g
Dietary Fiber: 2g
Sugars: 2g
Total Fat: 26g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 350mg