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–+ servings

Spinach and Cheese Salmon Wellington

Flaky salmon wrapped in golden puff pastry with a creamy, garlicky spinach filling — perfect for an elegant yet simple dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 2 servings

Ingredients

For the filling

  • 2 pieces salmon fillets (6–8 oz each) Skin removed or left on based on preference
  • 1 cup fresh spinach, chopped (or 1/2 cup thawed, well-drained frozen spinach)
  • 1/2 cup cream cheese, softened Can swap with ricotta or goat cheese for a tangier filling
  • 1/4 cup grated cheese (Parmesan or Cheddar)
  • 1 sheet puff pastry, thawed if frozen Use gluten-free pastry for gluten-free option
  • 1 piece egg, beaten (for egg wash)
  • Salt and pepper To taste
  • Olive oil For sautéing

Instructions

Preparation

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2–3 minutes. Season lightly with salt and pepper. Remove from heat.
  • Stir the cream cheese and grated cheese into the spinach until smooth and combined. Taste and adjust seasoning. Add a pinch of lemon zest if you like brightness.
  • Lightly flour your work surface and roll the puff pastry into a slightly larger rectangle. Keep it cool; warm pastry tears easily.

Assembly and Baking

  • Place the two salmon fillets side by side in the center of the pastry, leaving about 1–2 inches on all sides to fold. Season the fillets with a little salt and pepper.
  • Spoon the spinach-cheese mixture evenly over each fillet. Don’t overload — a thin layer is enough to add flavor and moisture.
  • Fold the pastry up and over the salmon, sealing the edges by pressing with your fingers or a fork. Trim any excess pastry and tuck ends to make a neat package. Make one or two small vents on top so steam can escape.
  • Brush the top of the wrapped pastry with the beaten egg for deep color and shine.
  • Bake on the prepared sheet for 25–30 minutes, until the pastry is puffed and golden. The salmon’s internal temperature should reach at least 125–145°F depending on how you like it.
  • Let rest 5 minutes before slicing. Serve warm.

Notes

Refrigerate leftovers within 2 hours in an airtight container. Store cooked Wellington for up to 3–4 days. To reheat without turning the pastry soggy, warm in a 350°F (175°C) oven for 10–15 minutes until heated through. Avoid microwaving if you want to keep the pastry crisp.