Description
This easy salmon wellington features tender salmon and creamy spinach wrapped in golden, flaky puff pastry, finished with a bright lemon glaze. It is an impressive yet simple dish perfect for a healthy family dinner.
Ingredients
Scale
- 2 lbs salmon fillets, skinless and boneless (about 4–6 oz each)
- 2 sheets puff pastry, thawed (all-butter recommended)
- 10 oz fresh spinach (or frozen, thawed and squeezed very dry)
- 4 oz cream cheese or ricotta, softened
- 1 lemon
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 egg, beaten (for egg wash)
- salt, to taste
- black pepper, to taste
Instructions
- Prepare Spinach Filling: Heat olive oil in a 10-inch skillet. Saute garlic for 1 minute until fragrant. Add spinach and cook for 3-5 minutes until wilted. Squeeze out excess liquid, then stir in cream cheese, lemon zest, salt, and pepper. Let the mixture cool.
- Season Salmon Fillets: Pat salmon fillets very dry with paper towels. Season generously with salt and black pepper on all sides.
- Assemble Salmon Wellington: Roll out puff pastry sheets. Place half of the cooled spinach mixture in the center of each sheet. Top with a seasoned salmon fillet, then cover with the remaining spinach mixture. Bring the pastry edges up and over the salmon, sealing tightly. Trim any excess pastry and crimp the seams with a fork.
- Bake Wellingtons: Place the Wellingtons seam-down on a parchment-lined baking sheet. Brush the pastry with the beaten egg wash. Bake at 400F (200C) for 20-25 minutes, or until the pastry is golden and puffed and the salmon is flaky (internal temperature 145F/63C). If the pastry browns too quickly, tent with foil.
- Make Lemon Glaze: Melt butter in a small saucepan. Stir in fresh lemon juice until combined. Drizzle the glaze over the baked salmon wellingtons just before serving.
Notes
Ensure spinach is very dry to prevent a soggy bottom; lightly pre-baking the bottom pastry can also help. Avoid overfilling the pastry and crimp seams securely to prevent cracking. To prevent dry salmon, use a meat thermometer and remove from oven once pastry is golden and salmon is flaky (145F/63C). Consider adding fresh dill or chives to the spinach filling for an herbal twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 600 calories
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: easy dinner, salmon, wellington, puff pastry, spinach, lemon, healthy, family-friendly, high-protein