If you’re looking for a show-stopping dish that’s both elegant and bursting with flavor, this Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe is exactly what you need on your dinner table. Imagine tender, flaky salmon enveloped in a golden puff pastry crust, hugged by a luscious spinach and herb cream cheese filling that adds a fresh, tangy pop in every bite. Whether it’s a special occasion or a weekend treat, this recipe combines simple ingredients with sophisticated flair to impress your friends and family.
Ingredients You’ll Need
Every ingredient in this Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe plays a starring role, creating a balance of textures and tastes. The fresh salmon provides richness, while the spinach and herbs lighten the dish with vibrancy. Puff pastry brings that irresistible buttery crunch, and the cream cheese adds a velvety, creamy touch that holds everything together beautifully.
- Salmon fillets: Pick fresh, skinless, boneless pieces about 6 ounces each for perfectly even cooking and easy wrapping.
- Store-bought puff pastry: Using thawed sheets saves time and gives you a beautifully flaky, golden crust every time.
- Egg: Beaten for the egg wash, this helps achieve a glossy, golden finish on the pastry.
- Dijon mustard: Adds a subtle tang and depth of flavor to the salmon before wrapping.
- Fresh spinach leaves: Wilted down to bring earthy green notes and moisture to the filling.
- Cream cheese or ricotta: Creates a smooth and creamy filling that complements the spinach and herbs flawlessly.
- Garlic and shallots: Finely chopped and sautéed for aromatic richness and a delicate sweetness.
- Olive oil: For sautéing garlic and shallots, adding a subtle fruity undertone.
- Fresh dill, parsley, chives: These fresh herbs brighten the filling and bring complexity to every bite.
- Lemon zest: Adds a burst of citrus that lifts the entire dish.
- Salt and pepper: Essential seasonings that enhance all the flavors without overpowering them.
How to Make Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a pan over medium heat. Sauté the finely chopped garlic and shallots until their wonderful aroma fills your kitchen and they turn soft. Next, toss in the fresh spinach leaves, cooking until just wilted—this keeps their vibrant color and fresh taste intact. Remove the pan from heat and transfer everything to a bowl. While it’s still warm, incorporate the cream cheese, fresh dill, parsley, chives, lemon zest, and season with salt and pepper. Gently fold these ingredients together until smooth and creamy, then set this flavorful filling aside to cool.
Step 2: Season the Salmon
Pat your salmon fillets dry using paper towels to help them hold the seasonings better. Brush each fillet evenly with Dijon mustard, lending a subtle tanginess that plays beautifully against the creamy filling. Finish by sprinkling salt, pepper, and any extra herbs you love. This step ensures each bite is bursting with balanced flavor.
Step 3: Assemble the Wellingtons
On a lightly floured surface, roll out your thawed puff pastry sheets. Cut them into rectangles big enough to fully wrap around each salmon fillet. Spoon a generous amount of the spinach and herb cream cheese filling right into the center of each pastry piece—this is what brings everything together. Place a salmon fillet on top of the filling, then carefully fold the pastry edges up and over the fish, sealing the seams tightly with water or a brush of beaten egg. This will keep that filling inside and help the pastry puff up beautifully.
Step 4: Brush with Egg Wash
Beat your egg to create the perfect egg wash. Lightly brush the entire surface of each wrapped Wellington to ensure a shiny, golden exterior once baked. If you’re feeling creative, decorate the tops with small pastry cutouts for an extra special touch. This little detail makes the dish look absolutely stunning.
Step 5: Bake Until Golden
Place the wrapped Wellingtons on a lined baking tray and pop them into a preheated oven at 400°F (200°C). Bake for 20 to 25 minutes or until the pastry has puffed up to a perfect golden brown and the salmon inside is cooked through but still tender (aim for an internal temperature of 125°F or 52°C for medium doneness). The result is a stunningly crisp outside with a moist, flavorful center.
How to Serve Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe
Garnishes
Serve your Salmon Wellington with a sprinkle of fresh herbs like dill or chives on top to echo the filling’s beautiful flavors. A wedge of lemon on the side is also fantastic—squeezing fresh lemon juice right before eating adds a bright, zesty contrast that lights up the palate.
Side Dishes
This dish pairs wonderfully with simple, fresh sides so the Wellington remains the star. Think buttery mashed potatoes, roasted seasonal vegetables, or a crisp green salad with a light vinaigrette. These sides complement the richness without overwhelming it.
Creative Ways to Present
For a dinner party, slice the Wellington into thick rounds to showcase the beautiful layers inside. Arrange slices neatly on a platter with herb sprigs for an elegant presentation. Alternatively, serve individual portions on stylish plates with colorful vegetable ribbons or purees for a restaurant-quality feeling right at home.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Salmon Wellington tightly in plastic wrap or foil and refrigerate for up to 2 days. Keeping it cold helps maintain the texture and freshness of the filling and pastry.
Freezing
If you want to enjoy this dish later, you can freeze assembled but unbaked Wellingtons. Wrap each individually and freeze for up to 1 month. When ready to bake, thaw overnight in the fridge before proceeding with the egg wash and baking.
Reheating
To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the pastry regains some crispness. Avoid microwaving so the crust stays flaky rather than soggy.
FAQs
Can I use frozen spinach instead of fresh?
You can, but be sure to fully thaw and squeeze out all excess moisture from the spinach to avoid soggy pastry. Fresh spinach is preferred for the best texture and flavor in this Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe.
What can I substitute for cream cheese?
Ricotta cheese is a great alternative if you want a slightly lighter filling. Some also use mascarpone for extra creaminess, but keep the consistency smooth so it holds nicely inside the Wellington.
Is it necessary to brush the salmon with Dijon mustard?
While it’s not absolutely required, brushing with Dijon mustard adds a lovely tang and depth that contrasts beautifully with the creamy filling and flaky pastry. It elevates the Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe to another level.
How do I know when the salmon is perfectly cooked?
Check the internal temperature with a meat thermometer aiming for 125°F (52°C) for medium doneness, where the salmon remains tender and moist. The puff pastry should be golden and crisp, indicating everything is cooked beautifully.
Can I make this recipe vegetarian?
You can swap the salmon with a thick slice of roasted vegetables like eggplant or portobello mushroom and keep the spinach and herb cream cheese filling for a delicious vegetarian alternative.
Final Thoughts
This Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe is such a delightful blend of flavors and textures that it quickly becomes a beloved staple in any home cook’s repertoire. It’s approachable but sophisticated, making it perfect for both casual family dinners and impressing guests. I truly encourage you to try it yourself—once you do, you’ll find it hard not to make it again and again!
Print
Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
Description
Salmon Wellingtons are an elegant and flavorful dish featuring tender salmon fillets wrapped in flaky puff pastry with a creamy spinach and herb filling. Perfect for impressing guests or enjoying a special dinner, these Wellingtons combine creamy ricotta, fresh herbs, and Dijon mustard for a deliciously balanced meal.
Ingredients
Salmon Wellingtons
- 4 skinless, boneless fresh salmon fillets (about 6 oz each)
- 2 sheets store-bought puff pastry, thawed
- 1 egg (for egg wash)
- 1 tablespoon Dijon mustard
- 2 cups fresh spinach leaves
- 3 oz cream cheese or ricotta
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped garlic and shallots until fragrant and soft. Add fresh spinach leaves and cook until wilted. Remove from heat and transfer to a bowl. Gently fold in cream cheese, chopped dill, parsley, chives, lemon zest, and season with salt and pepper. Set aside to cool.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet evenly with Dijon mustard. Sprinkle with salt, pepper, and additional herbs if desired to enhance the flavor.
- Assemble the Wellingtons: On a lightly floured surface, roll out puff pastry sheets and cut into rectangles large enough to wrap each salmon fillet completely. Spoon the spinach and cream cheese filling into the center of each pastry piece. Place a salmon fillet on top of the filling. Fold the pastry edges over the salmon, sealing the seams with water or beaten egg.
- Brush with Egg Wash: Beat the egg to make an egg wash. Lightly brush the entire surface of each wrapped Wellington to ensure a golden, shiny crust after baking. Optionally, decorate with pastry cutouts.
- Bake until Golden: Transfer the wrapped Wellingtons onto a lined baking tray. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is puffed and golden brown and salmon is thoroughly cooked (internal temperature 125°F / 52°C for medium doneness).
Notes
- You can substitute cream cheese with ricotta for a lighter filling.
- Ensure puff pastry is properly thawed to avoid cracking during wrapping.
- Use fresh herbs for best flavor, but dried herbs can be substituted in smaller quantities.
- Monitor the baking carefully to avoid overcooking the salmon, resulting in a dry texture.
- Serve immediately after baking to enjoy the crispiness of the pastry.
