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Spinach and Cheese Stuffed Salmon Wellington Recipe

Spinach and Cheese Stuffed Salmon Wellington Recipe
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★★★★★

5.1 from 14 reviews

This Spinach and Cheese Stuffed Salmon Wellington features a tender salmon fillet filled with a creamy mixture of spinach, cream cheese, feta, and Parmesan, all wrapped in flaky golden puff pastry. An elegant yet simple dish perfect for a special dinner or holiday meal that combines rich flavors and delicate textures.

Ingredients

Scale

For the Salmon and Filling

  • 1 lb fresh salmon fillet, skinless
  • 1 cup fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Parmesan cheese, grated
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

For the Pastry

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1 tbsp olive oil (for sautéing)
  • Fresh dill or parsley, for garnish (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon Wellington to a perfect golden finish.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped spinach and cook until wilted, roughly 3-4 minutes. Remove from heat and set aside to cool slightly.
  3. Mix the cheese filling: In a mixing bowl, combine softened cream cheese, crumbled feta, grated Parmesan, lemon juice, and the sautéed spinach. Season the mixture with salt and pepper to taste and mix thoroughly until smooth and well blended.
  4. Prepare the salmon: Lay the skinless salmon fillet flat on a clean surface. Evenly spread the cheese and spinach mixture over the top of the salmon, ensuring full coverage.
  5. Wrap the salmon: On a lightly floured surface, roll out the puff pastry sheet. Place the salmon, cheese-side up, in the center of the pastry. Carefully fold the pastry around the salmon, sealing all edges securely. Trim any excess pastry and press down firmly to seal completely.
  6. Bake the Wellington: Transfer the wrapped salmon to a baking sheet lined with parchment paper, positioning it seam side down. Brush the pastry with beaten egg wash to achieve a golden, glossy finish once baked.
  7. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the pastry is puffed, golden brown, and crispy.
  8. Serve: Let the salmon Wellington rest for 5 minutes after baking to allow juices to settle. Garnish with fresh dill or parsley if desired, then slice and serve warm for a delicious, impressive meal.

Notes

  • Make sure the spinach filling is not too wet to avoid soggy pastry; drain any excess moisture after sautéing.
  • You can substitute cream cheese with ricotta for a lighter filling or add herbs like dill or chives to the cheese mixture for extra flavor.
  • Use a sharp knife to cut the Wellington after resting to maintain clean slices and presentation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven.
  • For a gluten-free version, use gluten-free puff pastry instead of regular puff pastry.

Nutrition

Keywords: Salmon Wellington, stuffed salmon, spinach and cheese salmon, puff pastry salmon, elegant seafood dish

Find it online: https://leofoster.com/spinach-and-cheese-stuffed-salmon-wellington-recipe/