If you’re craving a dish that looks as stunning as it tastes, this Salmon Wellington with Spinach and Herb Filling Recipe is your go-to. Imagine flaky, tender salmon fillets wrapped in buttery puff pastry, embracing a luscious spinach and herb cream cheese filling that brings brightness and creaminess to every bite. It’s a perfect meal for impressing guests or spoiling yourself on a cozy weekend. The harmony of fresh herbs, creamy spinach, and perfectly cooked salmon makes this recipe an absolute favorite I love sharing with friends and family.

Salmon Wellington with Spinach and Herb Filling Recipe - Recipe Image

Ingredients You’ll Need

This Salmon Wellington with Spinach and Herb Filling Recipe uses simple ingredients, but each one plays an essential role in layering flavor and texture. From the flaky puff pastry that creates a golden crust to the fresh herbs that brighten the filling, every element has a purpose that ensures the final dish is nothing short of spectacular.

Salmon fillets: Skinless and boneless fillets ensure even cooking and easy wrapping.
Puff pastry sheets: The buttery, flaky pastry is the star outer layer, offering a crisp contrast to tender salmon.
Egg: Used as an egg wash to give that irresistible golden shine to the pastry crust.
Dijon mustard: Adds a subtle tang and depth of flavor to the salmon.
Fresh spinach: Wilted and combined with cheese, it creates a creamy, vibrant filling.
Cream cheese or ricotta: Provides moisture and richness to the spinach filling.
Garlic and shallots: Finely chopped and sautéed for aromatic layers.
Olive oil: For sautéing garlic and shallots to perfection.
Fresh herbs (dill, parsley, chives): Bring freshness and a garden-like complexity to the filling.
Lemon zest: Adds a burst of citrus brightness that lifts the flavors.
Salt and pepper: Essential for seasoning and balancing the taste.

How to Make Salmon Wellington with Spinach and Herb Filling Recipe

Step 1: Prepare the Filling

Start by heating olive oil in a pan over medium heat. Sauté the finely chopped garlic and shallots until they become soft and fragrant, filling your kitchen with a welcoming aroma. Toss in the fresh spinach and cook just until wilted, preserving its vibrant green color. Transfer this to a bowl and gently fold in the cream cheese or ricotta along with the chopped dill, parsley, chives, and lemon zest. Season with salt and pepper to taste, then set aside to cool, allowing the flavors to meld perfectly.

Step 2: Season the Salmon

Pat your salmon fillets dry with paper towels—this simple step helps the mustard stick and ensures a lovely sear inside the pastry. Brush each fillet generously with Dijon mustard, then sprinkle with salt and pepper. You can add a little more fresh herbs here if you love that herbal punch. This seasoning layer is what sets the flavor foundation for your splendid Salmon Wellington with Spinach and Herb Filling Recipe.

Step 3: Assemble the Wellingtons

On a lightly floured surface, roll out your thawed puff pastry sheets and cut them into rectangles big enough to fully wrap each salmon fillet. Place a generous spoonful of the spinach and herb filling in the center of each pastry piece. Nestle a salmon fillet on top of the filling, then fold the pastry carefully around it, pinching edges to seal tightly. Don’t forget to moisten the edges with a bit of water or beaten egg to ensure everything stays wrapped during baking.

Step 4: Brush with Egg Wash

Whisk your egg to create a shiny, golden glaze and brush it over the entire surface of your wrapped Wellingtons. This step is key for achieving that irresistible golden-brown crust we all love. If you’re feeling creative, you can cut out little pastry shapes to decorate the top and attach them with more egg wash!

Step 5: Bake Until Golden

Place the wrapped Wellingtons on a lined baking tray and pop them into a preheated oven set to 400°F (200°C). Bake for about 20-25 minutes until the puff pastry is beautifully puffed and golden brown, and the salmon inside reaches perfect medium doneness at 125°F (52°C). Your kitchen will smell divine, and the finished dish will look like something out of a fancy restaurant.

How to Serve Salmon Wellington with Spinach and Herb Filling Recipe

Garnishes

To make your Salmon Wellington even more inviting, sprinkle freshly chopped herbs like dill or parsley over the top after baking. A few lemon wedges on the side add a fresh, zesty touch for anyone who wants a bright citrus kick. A delicate drizzle of a light cream sauce or hollandaise can also elevate the presentation and flavor.

Side Dishes

Pairing this dish with simple sides enhances the overall meal without overpowering the salmon. Think buttery mashed potatoes, roasted asparagus, or a crisp green salad. Lightly sautéed baby carrots or a medley of roasted root vegetables add color and balance the richness of the Wellington.

Creative Ways to Present

For dinner parties, serve individual Salmon Wellingtons atop a smear of herb-infused cream or a pool of lemon beurre blanc. Garnish each plate with microgreens or edible flowers for that wow factor. For a family meal, simply slice the Wellington into thick portions and arrange with your favorite sides for a cozy, inviting spread.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The flaky pastry may soften slightly, but reheating can bring back much of its crispness. Be sure to let the Wellington cool completely before covering to avoid sogginess.

Freezing

You can freeze the assembled but unbaked Salmon Wellington for up to a month. Wrap each portion tightly in plastic wrap and then foil to protect from freezer burn. When ready to bake, thaw overnight in the refrigerator, then brush with egg wash and bake as usual for a convenient yet stunning meal.

Reheating

To reheat, place leftovers on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes to crisp up the pastry without drying out the salmon. Avoid microwaving as it tends to make the pastry soggy and less enjoyable.

FAQs

Can I use frozen spinach for the filling?

Frozen spinach can be used if fresh is not available, but be sure to thaw and squeeze out as much moisture as possible to prevent soggy pastry. Fresh spinach will always give you a brighter flavor and better texture in the filling.

What type of salmon works best?

Fresh, skinless, and boneless salmon fillets around 6 ounces each are ideal. Wild-caught salmon tends to have richer flavor, but farmed salmon works well too. Just make sure your fillets are of uniform thickness for even cooking.

Can I prepare this recipe vegetarian?

Absolutely! You can substitute the salmon with a thick slice of roasted portobello mushroom or a large roasted vegetable like butternut squash. Use the spinach and herb filling as is, and wrap with the puff pastry for a delicious vegetarian Wellington.

How do I know when the salmon is perfectly cooked?

The salmon is done when it reaches an internal temperature of about 125°F (52°C), which is medium doneness and keeps it moist. Use a food thermometer for accuracy, or check that the fish flakes easily with a fork but is still tender inside.

Can I add other herbs or spices to the filling?

Definitely! Feel free to experiment with your favorite herbs like tarragon, basil, or thyme. A pinch of smoked paprika or a little grated nutmeg can add interesting dimension. The key is balancing flavors without overpowering the delicate salmon.

Final Thoughts

This Salmon Wellington with Spinach and Herb Filling Recipe is a celebration of wonderful textures and fresh flavors wrapped into one elegant package. Whether you’re cooking for a special occasion or a treat-yourself night, it’s guaranteed to impress and satisfy. Give it a try—you might just find this recipe becoming a treasured classic in your kitchen as it has in mine!