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Spinach and Cheese Salmon Wellington

A deliciously easy Salmon Wellington featuring flaky salmon and a creamy spinach-cheese filling, all wrapped in golden puff pastry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets (6–8 oz each), skin removed or left on based on preference
  • 1 cup fresh spinach, chopped Use frozen spinach (thawed and squeezed dry) if fresh isn’t available.
  • 1/2 cup cream cheese, softened Swap cream cheese for ricotta for a lighter texture.
  • 1/4 cup grated cheese (Parmesan or Cheddar works well) Parmesan adds umami; Cheddar offers a sharper flavor.
  • 1 sheet puff pastry (thawed if frozen) Ensure it's rolled out to a slightly larger rectangle.
  • 1 piece egg, beaten (for egg wash) For a shiny, golden color.
  • to taste Salt and pepper Use to season the spinach and salmon.
  • 1 tablespoon Olive oil, for sautéing

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 2–3 minutes. Season lightly with salt and pepper.
  3. Remove skillet from heat. Stir in cream cheese and grated cheese until smooth and combined. Taste and adjust seasoning.
  4. Lightly flour your work surface and roll out the puff pastry to a slightly larger rectangle.
  5. Place the two salmon fillets side by side in the center of the pastry, leaving room to fold the edges. Season the tops with a little salt and pepper.
  6. Spoon the spinach-cheese mixture evenly over each fillet.
  7. Fold the pastry over the salmon, sealing the edges by pressing with your fingers or a fork. Trim any excess pastry if needed.
  8. Brush the top of the wrapped pastry with the beaten egg for a deep golden color.
Baking
  1. Bake for 25–30 minutes, until pastry is puffed and golden. The salmon should reach at least 125–145°F depending on your preferred doneness.
  2. Let rest for 5 minutes before slicing. Serve warm.

Notes

For a citrusy lift, add a teaspoon of lemon zest to the spinach mixture. Make-ahead shortcut: Assemble Wellingtons and freeze on a baking sheet. Bake from frozen, adding extra time if needed.