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Spinach & Cheese Stuffed Salmon Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 37 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for baking the Wellington.
  2. 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.
  3. Season Salmon: Pat the salmon fillets dry using paper towels. Season both sides generously with salt and pepper to enhance flavor.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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Find it online: https://mustsaverecipes.com/spinach-and-cheese-stuffed-salmon-wellington-recipe/