Salmon Wellington with Herb Cream Cheese & Spinach
Salmon Wellington is an elegant yet surprisingly simple dish that wraps tender salmon fillets in flaky golden puff pastry with a rich layer of herb cream cheese and sautéed spinach. The result is a beautiful, restaurant-worthy entrée that’s perfect for weeknight indulgence, date nights, or special occasions. Every slice reveals creamy layers, savory flavors, and perfectly cooked salmon encased in crisp pastry.
Yield
4–6 servings
Temperature
400°F (205°C)
Time
35–45 minutes
Ingredients
Key Ingredients First
- 1 sheet puff pastry, thawed
- 4 salmon fillets (skin removed)
- 8 oz cream cheese, softened
Herb Cream Cheese Layer
- 2 tablespoons fresh dill or parsley, chopped
- 2 tablespoons green onions, finely sliced
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Spinach Layer
- 1 tablespoon butter
- 2 cups fresh spinach
- 2 cloves garlic, minced
- Pinch of salt and pepper
Egg Wash
- 1 egg, beaten with 1 tablespoon water
Instructions
1. Prepare the Spinach
In a skillet over medium heat, melt the butter and add garlic. Cook for 1 minute.
Add spinach and cook until wilted, about 2–3 minutes.
Season lightly with salt and pepper. Remove from heat and let cool completely. Squeeze out any excess moisture.
2. Prepare the Herb Cream Cheese
In a bowl, mix softened cream cheese with dill or parsley, green onions, lemon zest, garlic powder, salt, and black pepper.
Stir until smooth and fully combined.
3. Assemble the Wellington
Preheat oven to 400°F (205°C).
Roll the puff pastry sheet into a large rectangle on a lightly floured surface.
Spread a generous layer of the herb cream cheese in the center of the pastry.
Top with an even layer of the cooled spinach.
Place the salmon fillets side by side over the spinach. Season salmon lightly with salt and pepper.
Fold the puff pastry over the salmon, sealing tightly around the edges. Trim excess pastry if necessary.
Place seam side down on a parchment-lined baking sheet. Brush the top with egg wash.
Score the pastry lightly with a knife for decoration.
4. Bake
Bake for 25–35 minutes, or until the puff pastry is golden brown and the salmon is cooked through.
Let rest for 5 minutes before slicing.
Tips
- Ensure the spinach is fully cooled and drained to avoid soggy pastry.
- For added flavor, spread a thin layer of Dijon mustard under the cream cheese.
- Use center-cut salmon pieces of similar thickness for even cooking.
- If the pastry browns too quickly, tent loosely with foil during the last 10 minutes.
Serving Ideas
Serve with lemon butter sauce, garlic roasted potatoes, a fresh green salad, or steamed asparagus. A drizzle of hollandaise or dill yogurt sauce pairs beautifully with the salmon and herbs.
Conclusion
Salmon Wellington with Herb Cream Cheese and Spinach combines flaky pastry, buttery salmon, and bright herbs into a stunning entrée that tastes as luxurious as it looks. Simple preparation, elegant presentation, and rich layered flavor make this dish a reliable showstopper for weeknight dinners and special celebrations alike.