Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe

Introduction

Salmon Wellington is an elegant and flavorful dish that wraps tender salmon and a creamy spinach filling inside golden puff pastry. This recipe is perfect for special occasions or a fancy weeknight dinner that feels like a treat.

Ingredients

• 1/2 block (4 ounces) cream cheese (room temperature)
• 10 ounces frozen spinach (thawed, squeezed, and drained of excess moisture)
• 1/2 cup mozzarella cheese (shredded)
• Salt to taste
• Black pepper to taste
• 1 lb puff pastry (thawed and divided into two sheets)
• 1 pound salmon fillet (divided in half)
• 2 tbsp fresh dill
• 1 large egg (for egg wash)
• 3 tbsp green onions (optional)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Step 2: On a lightly floured surface, roll out one thawed puff pastry sheet into a rectangle.
3. Step 3: In a mixing bowl, combine the cream cheese, thawed and drained spinach, dill, shredded mozzarella cheese, and green onions if using. Mix well until all ingredients are incorporated. Season with salt and pepper to taste.
4. Step 4: Place the cream cheese mixture in the center of the puff pastry, leaving space around the edges.
5. Step 5: Lay half of the salmon fillet on top of the cream cheese mixture, then season with salt and pepper.
6. Step 6: Fold the puff pastry over the salmon and filling, sealing the edges firmly. Use a little water if needed to help the seal.
7. Step 7: Transfer the wrapped salmon to a baking sheet lined with parchment paper, seam side down.
8. Step 8: With a sharp knife, make a few slits on top of the pastry to allow steam to escape while baking.
9. Step 9: Beat the egg in a small bowl and brush it over the pastry to create a golden crust.
10. Step 10: Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown and the salmon reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
11. Step 11: Remove from the oven and let rest for a few minutes before slicing and serving. Repeat the process with the remaining ingredients for the second Wellington.

Tips & Variations

• For extra flavor, add a thin layer of Dijon mustard on the salmon before placing the cream cheese mixture.
• Swap mozzarella for Gruyère or Swiss cheese for a nuttier taste.
• If fresh dill is unavailable, use dried dill but reduce the amount by half.
• Make sure to thoroughly drain the spinach to avoid soggy pastry.

Storage

Store any leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a 350 degrees Fahrenheit oven for 10-15 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but be sure to cook and drain fresh spinach thoroughly to remove excess moisture before mixing it with the cream cheese.

Can this dish be made ahead of time?

Yes, you can assemble the Salmon Wellingtons and refrigerate them (covered) for a few hours before baking. Just add a few extra minutes to the baking time if chilled.

Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe

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★★★★★

4.5 from 111 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

Salmon Wellington with Puff Pastry is a gourmet dish featuring fresh salmon fillets encased in a creamy spinach and cheese mixture, all wrapped in flaky puff pastry and baked to golden perfection. This elegant entrée combines tender salmon with rich cream cheese, mozzarella, and fresh dill for a delicious, impressive meal.

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Ingredients

Scale 1x2x3x

Filling

• 1/2 block (4 ounces) cream cheese, room temperature
• 10 ounces frozen spinach, thawed, squeezed, and drained of excess moisture
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp fresh dill
• 3 tbsp green onions (optional)
• Salt, to taste
• Black pepper, to taste

Main Ingredients

• 1 lb puff pastry, thawed and divided into two sheets
• 1 pound salmon fillet, divided in half
• 1 large egg, for egg wash

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Instructions

1. Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the Salmon Wellington.
2. Prepare puff pastry: On a lightly floured surface, roll out one sheet of thawed puff pastry into a rectangle shape to the desired size.
3. Make the filling: In a mixing bowl, combine the cream cheese, thawed and drained spinach, shredded mozzarella, fresh dill, and green onions if using. Season with salt and black pepper to taste, mixing until fully incorporated.
4. Fill the pastry: Spoon the cream cheese and spinach filling onto the center of the puff pastry, leaving adequate space around the edges for sealing.
5. Layer the salmon: Place one half of the salmon fillet on top of the filling. Season the salmon with salt and black pepper to taste.
6. Seal the pastry: Carefully fold the puff pastry over the salmon and filling to fully encase it. Press the edges firmly to seal, using a little water if needed to ensure the seal holds.
7. Prepare for baking: Transfer the wrapped Salmon Wellington to a parchment-lined baking sheet, placing it seam side down to prevent opening during baking.
8. Create vents: Use a sharp knife to make several slits on top of the pastry. This allows steam to escape and prevents sogginess.
9. Apply egg wash: Beat the egg in a small bowl and brush the top of the pastry with the egg wash to achieve a golden, shiny crust when baked.
10. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and the salmon reaches an internal temperature of 145°F (63°C).
11. Rest and serve: Remove the Salmon Wellington from the oven and let it rest for a few minutes before slicing and serving to allow juices to set.

Notes

• Ensure the spinach is well drained to prevent soggy pastry.
• Use fresh dill for the best flavor, but dried dill can be substituted if needed.
• You can prepare the pastry and filling in advance and assemble just before baking for convenience.
• If preferred, add lemon zest to the filling for a citrusy twist.
• Adjust seasoning to taste, especially salt and pepper on the salmon.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Salmon Wellington, Puff Pastry Salmon, Baked Salmon, Seafood Puff Pastry, Elegant Salmon Recipe, Dinner Recipe