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If you’re on the lookout for a stunning dinner that feels special yet is surprisingly simple to prepare, look no further than this Salmon Wellington with Creamy Spinach Filling. Inside golden, flaky puff pastry lies a perfectly cooked salmon fillet wrapped in a luscious and tangy spinach and cream cheese blend, infused with fresh dill and bright lemon notes. It’s the kind of dish that instantly elevates any mealtime, making it perfect for both family dinners and impressing guests. Trust me, once you try this recipe, it will become one of your go-to favorites to bring joy and warmth to your table.

Ingredients You’ll Need

These ingredients might seem straightforward, but each plays an essential role in creating the wonderful taste, texture, and vibrant color that make Salmon Wellington with Creamy Spinach Filling truly unforgettable.

• 1-2 large sheets of puff pastry: The buttery, flaky crust that encases the filling and salmon, providing that irresistible crunch.
• 1 large salmon fillet (about 17oz / 500g): The star of the dish, offering rich, tender protein with beautiful flavor.
• Salt & black pepper, to taste: To season the salmon and filling perfectly, enhancing their natural flavors.
• 1 tbsp cooking oil: Helps soften the onions and garlic without burning, building a savory base.
• 1 small red onion, finely diced: Adds a mild sweetness and depth to the creamy spinach filling.
• 2 garlic cloves, minced: Brings aromatic warmth that complements the fish and greens beautifully.
• 3 cups fresh spinach (about 4oz / 100g): Provides vibrant color and earthy freshness in the creamy filling.
• 8 oz (220g) cream cheese: Gives the filling its luscious creaminess and tangy balance.
• 1 tbsp fresh dill, chopped: Adds a light herbaceous note that pairs perfectly with salmon.
• 1 tsp lemon zest: Offers bright citrusy punch to lift the filling flavors.
• 1 tbsp lemon juice: Introduces acidity that cuts through the richness.
• 1 egg, beaten (for egg wash): Ensures a glossy, golden-brown crust that looks as good as it tastes.
• 1 tbsp black sesame seeds (optional but pretty): Adds a subtle nuttiness and a stunning visual contrast on top.

How to Make Salmon Wellington with Creamy Spinach Filling

Step 1: Prep and Season the Salmon

First things first, give your oven a warm-up to 350°F (180°C). Next, pat your fillet dry with paper towels—this little step is a game changer for texture because dry salmon lets the pastry crisp up nicely rather than get soggy. Season it generously with salt and pepper, ensuring every bite is bursting with flavor.

Step 2: Cook the Creamy Spinach Filling

Heat that tablespoon of cooking oil in a pan and let your diced red onion soften slowly until tender and fragrant. Toss in your minced garlic and stir for just 30 seconds to awaken its flavor without burning. Add the fresh spinach next, letting it wilt down beautifully before stirring in the cream cheese until it melts into a smooth, velvety mixture. Finish the filling with chopped dill, lemon zest, and lemon juice, then season generously with salt and pepper. Let this delicious mixture cool slightly to avoid soggy pastry later.

Step 3: Assemble the Wellington

Roll out your puff pastry onto a clean, floured surface. Center your salmon filet on the pastry and layer the creamy spinach mixture generously on top. Now, wrap the pastry around the salmon and filling like tucking in a precious gift—seal the edges well to keep everything snug. If your pastry sheets aren’t large enough, patch with a second sheet to create a beautiful package. Flip it over seam-side down on your lined baking sheet for a smooth presentation.

Step 4: Decorate and Bake

Brush the top of your Wellington with beaten egg to guarantee a golden, shiny finish. For extra charm, lightly score diagonal lines on the pastry’s surface and scatter black sesame seeds on top if you’re feeling fancy. Pop it in the oven for 30 to 35 minutes, baking until the crust turns a gorgeous golden brown and crisps up delightfully.

Step 5: Rest and Slice

Patience pays off here—let your Salmon Wellington with Creamy Spinach Filling rest for 5 to 10 minutes after baking. This allows the juices to settle and makes slicing easier without the filling oozing out. Serve warm and prepare for all the compliments headed your way!

How to Serve Salmon Wellington with Creamy Spinach Filling

Garnishes

Simple touches can elevate your presentation. Sprinkle freshly chopped dill or a few lemon wedges alongside the sliced Wellington for bursts of green and zest that brighten both the appearance and flavor. A light drizzle of lemon-infused olive oil adds subtle luxury, making every bite sing.

Side Dishes

Since Salmon Wellington with Creamy Spinach Filling is rich and flavorful, pairing it with lighter or crisp sides works wonders. Think roasted green beans, tender asparagus spears, or a fresh cucumber salad with a tangy vinaigrette. These choices balance the meal, adding crunch and freshness without overpowering the main event.

Creative Ways to Present

Why not turn this classic into an impressive centerpiece? Slice the Wellington into thick, elegant rounds and arrange them fan-style on a wooden board or rustic platter. Surround with colorful roasted vegetables or edible flowers for that extra wow factor. For casual gatherings, individual mini Wellingtons using smaller salmon portions wrapped in puff pastry make delightfully charming bites that everyone will adore.

Make Ahead and Storage

Storing Leftovers

Got extra Salmon Wellington with Creamy Spinach Filling? Wrap leftovers tightly in foil or place in an airtight container and refrigerate for up to 3 days. This ensures the flavors stay fresh and the pastry remains relatively crisp when reheated.

Freezing

To freeze, assemble the Wellington but do not bake it. Wrap tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to one month. When ready to enjoy, thaw overnight in the fridge before baking as directed.

Reheating

For the best texture, reheat your Wellington in a preheated oven at 350°F (180°C) for about 15 minutes or until warmed through and pastry crisp again. Microwaving is quick but may make the crust soggy, so use it only as a last resort.

FAQs

Can I use frozen spinach instead of fresh?

While fresh spinach gives the best texture and color, you can substitute with frozen spinach if needed. Just be sure to thaw it completely and squeeze out all excess moisture before adding to the cream cheese to keep the filling from becoming watery.

Is it okay to use salmon fillets with skin on?

For this recipe, it’s best to remove the skin as it can prevent the filling from sticking properly to the fish and may affect the overall texture inside the pastry.

Can I prepare the filling in advance?

Absolutely! The creamy spinach filling can be made a day ahead and stored covered in the fridge. Just bring it to room temperature before assembling your Wellington for best results.

What if I don’t have fresh dill?

Dill is a fantastic complement to salmon, but if you don’t have fresh, dried dill can work in a pinch—use about a teaspoon. Alternatively, fresh parsley or tarragon make lovely substitutes.

How do I prevent the pastry bottom from getting soggy?

Place your Wellington directly on a preheated baking sheet or pizza stone, which helps crisp up the bottom by providing extra heat from underneath. Also, make sure your filling is cooled before wrapping to avoid steam making the dough soggy.

Final Thoughts

There’s something undeniably satisfying about making and sharing Salmon Wellington with Creamy Spinach Filling. It strikes a perfect balance of elegance, comfort, and flavor that will brighten your dining table any night of the week. Don’t hesitate—gather your ingredients, roll up your sleeves, and discover the joy this recipe brings. I promise it will become a cherished favorite you’ll want to make again and again.