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Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: European

Description

Salmon Wellingtons are an elegant and flavorful dish featuring fresh salmon fillets wrapped in flaky puff pastry with a creamy spinach and herb filling. Perfect for a special dinner, this recipe combines tender salmon with a rich mixture of cream cheese, fresh herbs, and garlic, all baked to golden perfection.

Ingredients

Salmon and Pastry

  • 4 skinless, boneless fresh salmon fillets (about 6 oz each)
  • 2 sheets store-bought puff pastry, thawed
  • 1 egg (for egg wash)
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
  • Additional herbs for sprinkling (optional)

Spinach Herb Filling

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 2 cups fresh spinach leaves
  • 3 oz cream cheese or ricotta
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste

Instructions

  1. Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté the finely chopped garlic and shallots until fragrant and soft, about 2-3 minutes. Add fresh spinach leaves and cook until wilted, around 2 minutes. Remove from heat and transfer to a bowl. Gently fold in cream cheese, chopped dill, parsley, chives, lemon zest, and season with salt and pepper. Set aside to cool.
  2. Season the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet evenly with Dijon mustard. Sprinkle with salt, pepper, and additional herbs if desired to enhance the flavor.
  3. Assemble the Wellingtons: On a lightly floured surface, roll out puff pastry sheets and cut into rectangles large enough to wrap each salmon fillet completely. Spoon the spinach and cream cheese filling into the center of each pastry piece. Place a salmon fillet on top of the filling. Fold the pastry edges over the salmon, sealing the seams with water or beaten egg to ensure they stay well wrapped during baking.
  4. Brush with Egg Wash: Beat the egg to make an egg wash. Lightly brush the entire surface of each wrapped Wellington to ensure a golden, shiny crust after baking. Optionally, decorate with pastry cutouts for a decorative finish.
  5. Bake until Golden: Transfer the wrapped Wellingtons onto a lined baking tray. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is puffed and golden brown and salmon is thoroughly cooked. The internal temperature of the salmon should reach 125°F (52°C) for a medium doneness.

Notes

  • Use fresh salmon fillets for the best flavor and texture.
  • Make sure the spinach filling cools before assembling to prevent puff pastry from becoming soggy.
  • Puff pastry should be well thawed and kept cold until ready to use for best results.
  • Check the internal temperature of the salmon with a meat thermometer to avoid overcooking.
  • You can substitute cream cheese with ricotta for a lighter filling texture.
  • Leftovers can be refrigerated and gently reheated in the oven to retain pastry crispness.

Find it online: https://slsrecipes.com/salmon-wellington-with-spinach-and-herb-cream-cheese-filling-recipe-2/