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Salmon Wellington with Creamy Spinach Filling: A Gourmet Showstopper
If you’re looking to impress at your next dinner party or elevate your weeknight dinner routine, Salmon Wellington with Creamy Spinach Filling is the perfect recipe. A luxurious spin on the traditional Beef Wellington, this dish wraps flaky salmon in golden puff pastry, filled with a rich, savory spinach and cream cheese mixture. It’s a beautiful blend of elegance and comfort, delivering bold flavor and stunning presentation.
Why You’ll Love This Dish
- Elegant yet approachable: Despite its gourmet appearance, Salmon Wellington is easier to make than it looks.
- Perfect texture combo: The crisp puff pastry contrasts beautifully with the tender salmon and creamy spinach.
- Flavor-packed: Garlic, cream cheese, Parmesan, and fresh herbs take the filling to the next level.
Ingredients
For the filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 4 oz (115g) cream cheese, softened
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Wellington:
- 2 salmon fillets (skinless, about 6 oz each)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh dill or lemon wedges, for garnish (optional)
Instructions
1. Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds. Add chopped spinach and cook until wilted. Remove from heat and stir in cream cheese and Parmesan. Season with salt and pepper. Let the mixture cool completely.
