Ingredients
Scale
For the Filling
-
- 4 oz (115 g) fresh spinach, chopped
-
- 4 oz (115 g) cream cheese, softened
-
- 2 tbsp grated Parmesan cheese
-
- 1 tsp fresh dill or 1/2 tsp dried dill (optional)
-
- Zest of 1 lemon (optional)
-
- Salt and pepper, to taste
For the Salmon
-
- 2 salmon fillets, 1.5–2″ thick, skin removed
-
- 1 tsp olive oil
-
- Salt and pepper, to taste
-
- 1 tsp lemon juice (optional)
For the Puff Pastry
-
- 1 sheet frozen puff pastry, thawed
-
- 1 egg, beaten (for egg wash)
Optional for Serving: Lemon wedges, fresh herbs, roasted vegetables, or light salad
Instructions
Instructions
Step 1: Prep Ingredients
- Thaw puff pastry sheets according to package instructions; keep chilled until ready to use.
- Pat salmon fillets dry with paper towels.
- Mix chopped spinach, cream cheese, Parmesan, herbs, salt, and pepper in a bowl.
- Optionally, squeeze lemon juice over salmon fillets.
Step 2: Assemble the Wellington
- Roll out puff pastry slightly on a lightly floured surface.
- Spread a layer of spinach-cream cheese mixture in the center.
- Place salmon fillet on top of the filling.
- Fold pastry over salmon and seal edges carefully.
- Crimp edges with a fork for a decorative, secure seal.
Step 3: Apply Egg Wash
- Beat one egg with 1 tbsp water.
- Brush generously over pastry for a golden, glossy finish.
Step 4: Bake
- Preheat oven to 400°F (200°C).
- Place Wellington on a parchment-lined baking sheet.
- Bake 25–30 minutes or until pastry is puffed and golden.
- Use a meat thermometer: salmon should reach 125–130°F for medium doneness.
Step 5: Rest & Serve
- Let rest 5–10 minutes before slicing.
- Serve with lemon wedges, fresh herbs, roasted veggies, or a light salad.