If you are searching for a dish that truly wows with both presentation and flavor, the Spinach & Cheese Stuffed Salmon Wellington Recipe is an absolute showstopper. Imagine tender salmon fillets wrapped in flaky golden puff pastry, stuffed generously with a luscious blend of spinach, cream cheese, and mozzarella. This recipe combines simple ingredients into a sophisticated meal that’s perfect for a festive dinner or a special occasion. Every bite offers a delicious harmony of creamy textures, fresh greens, and flaky pastry that will have your friends begging for seconds.
Ingredients You’ll Need
Gathering the right ingredients for the Spinach & Cheese Stuffed Salmon Wellington Recipe is a breeze, and each element serves an essential role in crafting the delightful balance of flavors and textures. Freshness and quality really shine through in this dish, so stick to simple, vibrant ingredients for the best results.
- Salmon fillets: Choose fresh 6-ounce fillets to keep the fish juicy and firm.
- Fresh spinach: Adds vibrant color and a mild, earthy taste that complements the cheese beautifully.
- Cream cheese: Brings a rich creaminess that binds the filling together perfectly.
- Shredded mozzarella cheese: Melts smoothly and adds a subtle stretchiness.
- Minced garlic: For a fragrant kick that livens up the filling.
- Lemon juice: Adds brightness and cuts through the richness.
- Dried dill: Imparts a delightful herbal note typical of seafood dishes.
- Salt and pepper: Basic seasonings that elevate all the flavors.
- Puff pastry sheet: The star wrapper creating crisp, buttery layers.
- Beaten egg: For that gorgeously golden and shiny finish on the pastry.
How to Make Spinach & Cheese Stuffed Salmon Wellington Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to a welcoming 400°F (200°C). Line a baking sheet with parchment paper to make cleanup easier and ensure your salmon Wellington comes off perfectly and intact after baking.
Step 2: Make the Spinach & Cheese Filling
In a medium-sized bowl, combine the chopped fresh spinach with cream cheese, shredded mozzarella, minced garlic, lemon juice, dried dill, and a pinch of salt and pepper. Mix everything until it forms a creamy, flavorful filling that promises a burst of taste inside every bite.
Step 3: Prepare the Salmon Fillets
Pat each salmon fillet dry using paper towels — this simple step helps seasonings stick and promotes even cooking. Season both sides generously with salt and pepper to bring out the natural flavors of the fish.
Step 4: Roll Out the Puff Pastry
Lightly flour your work surface and roll out the thawed puff pastry sheet just enough to wrap around the layered salmon and filling. The dough should be flexible but not too thin to avoid tearing during wrapping.
Step 5: Assemble the Wellington
Place one salmon fillet in the middle of the puff pastry. Spoon half the spinach and cheese mixture over it. Carefully lay the second salmon fillet on top and then spread the remaining filling evenly on top of that. This layered assembly creates a beautiful interior when sliced.
Step 6: Wrap and Seal
Fold the puff pastry over the salmon and filling, making sure to seal all edges properly so none of the delicious filling escapes during cooking. Use a fork to crimp the edges — not only for a tight seal but also to add a charming decorative touch.
Step 7: Egg Wash and Bake
Brush the entire pastry with the beaten egg for a golden, glossy finish. This final touch helps the pastry brown evenly and look incredibly appetizing once baked. Place the wrapped salmon carefully on your prepared sheet and bake for 30 to 35 minutes until the pastry is puffed and golden brown.
Step 8: Cool and Slice
Once out of the oven, let your Spinach & Cheese Stuffed Salmon Wellington rest for 10 to 15 minutes. Cooling helps the filling set slightly and makes slicing easier. Cut into thick slices to reveal those enticing layers of flaky pastry, creamy cheese, juicy salmon, and fresh spinach.
How to Serve Spinach & Cheese Stuffed Salmon Wellington Recipe
Garnishes
A sprinkle of fresh dill or a few lemon wedges on the side elevate the presentation and bring fresh herbal and zesty notes that perfectly complement the richness of the Wellington. A light drizzle of hollandaise sauce adds an indulgent touch.
Side Dishes
Serve this elegant dish alongside simple roasted vegetables, a crisp green salad, or buttery mashed potatoes to create a well-rounded, satisfying meal. These sides balance the richness of the pastry and cheese, offering freshness and texture contrast.
Creative Ways to Present
For a stunning table centerpiece, arrange the sliced Wellington pieces on a large platter layered with baby greens or edible flowers. Individual servings plated with a dollop of dill sauce and a lemon twist will impress guests and turn dinner into a memorable occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach & Cheese Stuffed Salmon Wellington keeps beautifully wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 2 days. This way, you can enjoy the delicious layers again without losing freshness.
Freezing
If you want to prepare ahead, you can freeze the assembled but unbaked Wellington by wrapping it tightly in plastic wrap and aluminum foil, keeping it in the freezer for up to 1 month. Thaw overnight in the fridge before baking as usual.
Reheating
To reheat leftovers, place slices on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10-15 minutes to restore the crispness of the pastry while heating the filling thoroughly. Avoid microwaving to keep that flaky texture intact.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out all excess moisture from frozen spinach before mixing it into the cheese filling. This prevents the pastry from becoming soggy.
What type of salmon works best?
Farmed or wild-caught salmon fillets work well, but choose thick-cut pieces to hold the filling nicely and stay moist while baking.
Can I substitute another cheese for mozzarella?
Absolutely! Mild cheeses that melt well like fontina or gouda can add interesting flavor twists, though mozzarella’s mildness works best to let other flavors shine.
How do I know when the Wellington is done baking?
The pastry should be golden brown and puffed, and the salmon cooked through but still moist. Usually, 30 to 35 minutes at 400°F works perfectly.
Is this recipe suitable for a dinner party?
Definitely! It’s an impressive dish that tastes gourmet but is straightforward to make, perfect for surprising and delighting guests without stress.
Final Thoughts
There is something incredibly satisfying about making and sharing this Spinach & Cheese Stuffed Salmon Wellington Recipe. It offers the perfect blend of elegance, ease, and irresistible taste that brightens any meal. So go ahead, give it a try, and treat yourself and your loved ones to a delightful culinary encounter they won’t forget!
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Spinach & Cheese Stuffed Salmon Wellington Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Spinach & Cheese Stuffed Salmon Wellington is a delightful and elegant dish featuring tender salmon fillets layered with a creamy spinach and cheese filling, all wrapped in flaky golden puff pastry. Perfect for impressing guests or enjoying a special meal, this recipe combines rich flavors and a beautiful presentation that’s easier to make than it looks.
Ingredients
Salmon & Filling Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 cup fresh spinach, chopped
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 tablespoon garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon dried dill
- Salt and pepper, to taste
Pastry & Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for baking the Wellington.
- Prepare Filling: In a mixing bowl, combine chopped spinach, softened cream cheese, shredded mozzarella, minced garlic, lemon juice, dried dill, salt, and pepper. Mix thoroughly until the ingredients are well blended into a creamy mixture.
- Season Salmon: Pat the salmon fillets dry using paper towels. Season both sides generously with salt and pepper to enhance flavor.
- Roll Out Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet until it is large enough to fully wrap around a salmon fillet with some overlap for sealing.
- Assemble Wellington: Place one salmon fillet at the center of the pastry. Spoon half of the spinach and cheese mixture evenly over the top of the salmon. Place the second salmon fillet on top, then spread the remaining filling on top of it.
- Wrap and Seal: Carefully fold the puff pastry over the salmon and filling, making sure to seal the edges completely to avoid leakage. Use a fork to crimp the edges for a neat and decorative finish.
- Apply Egg Wash: Brush the surface of the wrapped pastry with the beaten egg. This will give the Wellington a beautiful golden and glossy crust once baked.
- Bake: Transfer the wrapped salmon onto the prepared baking sheet. Bake in the preheated oven for 30-35 minutes or until the pastry is puffed up and golden brown.
- Cool: Remove the Wellington from the oven and allow it to cool for 10-15 minutes. This resting time helps the filling set and makes slicing easier.
- Slice and Serve: Cut the Wellington into thick, even slices. Arrange on a serving platter and serve immediately to enjoy the delicious combination of flaky pastry, creamy filling, and tender salmon.
Notes
- Ensure the puff pastry is fully thawed before rolling for best results.
- Patting the salmon dry helps achieve a crisper pastry wrapping.
- The spinach can be lightly sautéed and drained to reduce moisture before mixing if desired, to prevent soggy pastry.
- Use fresh herbs if available to enhance the flavor profile.
- Resting time after baking allows easier slicing and better presentation.
- Leftovers can be refrigerated and gently reheated in an oven to maintain flakiness.
