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Stuffed Salmon Wellington

Stuffed Salmon Wellington combines flaky puff pastry with rich salmon and a creamy filling of spinach and cheese, making it a stunning dish for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup spinach (fresh or frozen, thawed and drained)
  • 1/2 cup cream cheese (softened)
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic (minced)
  • 1 zest of 1 lemon
  • Salt and pepper to taste
Main Ingredients
  • 2 fillets salmon Skinless salmon fillets work best.
  • 1 sheet puff pastry Thawed, if frozen.
  • 1 egg for egg wash Beaten for glazing.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, minced garlic, spinach, lemon zest, salt, and pepper. Mix until well blended.
  3. Lay the salmon fillets on a flat surface and season them with additional salt and pepper if desired.
  4. On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thick.
Assembly and Baking
  1. Place half of the spinach and cream cheese mixture on top of each salmon fillet.
  2. Carefully fold the pastry over the salmon, sealing the edges to ensure the filling stays inside.
  3. Beat the egg and brush it over the top of the pastry for a golden finish.
  4. Place the wrapped salmon on a parchment-lined baking sheet, and bake for 25-30 minutes or until the pastry is golden brown.
Serving
  1. Let it cool for a few minutes before slicing and serving.

Notes

Ensure your puff pastry is chilled for a flaky texture. Avoid overstuffing to ensure sealing. Store leftovers in an airtight container and enjoy within 2-3 days.