Spinach and Cheese Stuffed Salmon Wellington
This Spinach and Cheese Stuffed Salmon Wellington wraps buttery salmon, creamy spinach, and melted cheese in a flaky puff pastry. Elegant yet simple, it's perfect for cozy date nights or dinner parties.
Ingredients
Filling
- olive oil or butter for sautéing
- garlic minced
- baby spinach wilted and drained
- cream cheese
- mozzarella or Gruyère cheese shredded
- salt & pepper to taste
Salmon & Pastry
- salmon fillets skinless, center-cut
- frozen puff pastry thawed
- Dijon mustard optional, for tang
Egg Wash
- 1 egg yolk
- splash of water
Instructions
- In a skillet over medium heat, warm olive oil or butter. Sauté garlic until fragrant, then add spinach and cook until wilted. Let cool and press out excess moisture.
- Combine spinach with cream cheese, shredded cheese, salt, and pepper. Mix until creamy.
- Pat salmon dry and season. Roll out puff pastry slightly. Spread Dijon mustard if using.
- Spoon filling onto pastry, add salmon, top with more filling, and wrap pastry around. Seal edges and place seam-side down.
- Brush with egg wash. Optionally score or decorate pastry. Bake at 400°F (200°C) for 25–30 minutes until golden.
- Let rest a few minutes before slicing and serving.
Notes
Make ahead up to 1 day before. Freeze unbaked for up to 1 month. Bake frozen at 375°F for 40–45 mins. Reheat leftovers in oven for best results. Optional flavor variations: lemon zest, feta, mushroom duxelles, arugula, chili flakes.