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- 1 pound fresh salmon fillet - 1 cup fresh spinach, chopped - 1/2 cup cream cheese, softened - 1/2 cup feta cheese, crumbled - 1 tablespoon olive oil - 1 garlic clove, minced - 1 teaspoon lemon zest - Salt and pepper to taste - 1 package of puff pastry (2 sheets) - 1 egg, beaten (for egg wash) In this recipe, fresh ingredients shine. The salmon fillet offers a rich flavor. It pairs perfectly with the spinach, which adds a touch of earthiness. Cream cheese brings creaminess, while feta adds a salty punch. For pantry staples, olive oil is key for sautéing. Garlic adds depth, and lemon zest brightens the dish. Salt and pepper help balance the flavors perfectly. The puff pastry is the star of the show. It gives the dish a flaky, golden crust. The beaten egg wash adds shine and color. Together, these ingredients create a delightful meal that impresses. {{ingredient_image_1}} - First, heat olive oil in a skillet over medium heat. - Next, add minced garlic and sauté for about 1 minute until fragrant. - Then, add chopped spinach to the skillet. Cook until wilted, about 2-3 minutes. - Season with salt and pepper to taste. Remove from heat and let it cool slightly. - In a mixing bowl, combine the wilted spinach with cream cheese, feta cheese, and lemon zest. - Mix well until all ingredients are fully combined. This filling adds great flavor. - Roll out one sheet of puff pastry on a lightly floured surface. Aim for a large rectangle. - Place the fresh salmon fillet in the center of the pastry. - Spread the cheese and spinach mixture evenly over the top of the salmon. - Fold the sides of the puff pastry over the salmon. Seal the ends tightly to create a parcel. - If needed, use a second sheet of pastry to reinforce the structure. This makes it sturdy. - Place the wrapped salmon onto a baking sheet lined with parchment paper. - Brush the top with the beaten egg for a beautiful, golden finish. - Bake in the preheated oven at 400°F for 25-30 minutes. - Look for the pastry to be puffed and golden brown. - Allow the Wellington to rest for 5 minutes before slicing and serving. This helps the flavors meld nicely. Enjoy this delightful dish that’s sure to impress! - Ensure even thickness: Roll the pastry to about 1/8 inch thick. This helps it bake evenly. - Avoid overfilling: Too much filling can cause the pastry to burst. Keep it balanced for best results. - Oven temperature stability: Preheat your oven to 400°F (200°C). This hot oven creates a nice, crispy layer. - Resting time before slicing: Let the Wellington rest for 5 minutes after baking. This helps the filling set and makes slicing easier. - Recommended side dishes: Pair your Wellington with a simple salad or roasted veggies. They add freshness and balance. - Garnishing ideas: A sprinkle of fresh dill or a drizzle of lemon vinaigrette enhances the dish's look and flavor. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and salmon to enhance the flavor and texture of your Wellington. Chill the Filling: Allow the spinach and cheese mixture to cool before placing it on the salmon to prevent the puff pastry from becoming soggy. Check for Doneness: Ensure the pastry is golden and crispy; if necessary, bake for an additional 5 minutes, but keep an eye on it to prevent burning. Experiment with Flavors: Feel free to add herbs like dill or parsley to the cheese mixture for an extra layer of flavor. {{image_2}} You can easily swap the feta cheese for goat cheese. Goat cheese adds a tangy flavor that pairs well with salmon. It also creates a creamy texture that enhances the filling. If you want to try something new, consider using cream cheese alternatives. You can use a nut-based cream cheese for a lighter option. This works great for those who want to avoid dairy. It still gives that creamy taste to the dish. Adding spices and herbs can elevate the taste of your Salmon Wellington. Consider fresh dill, thyme, or parsley. These herbs brighten the dish and add depth to the flavor. You can also sprinkle in some red pepper flakes for a bit of heat. Incorporating other veggies can also enhance the filling. Try adding chopped artichokes or sun-dried tomatoes. These add a nice twist and extra layers of flavor. For gluten-free folks, there are great puff pastry options. Many stores sell gluten-free puff pastry made with almond or rice flour. This way, everyone can enjoy this dish. If you want to make it dairy-free, use a vegan cream cheese. This will keep the texture creamy while making the meal accessible for those avoiding dairy. You won’t lose any great taste with these swaps. To store leftovers, let the Salmon Wellington cool completely. Wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This will keep it fresh for up to three days in the fridge. For storage containers, use glass or plastic ones with lids. These are great for keeping the flavors intact. Make sure the container is big enough to hold the Wellington without squishing it. The best way to reheat your Salmon Wellington is in the oven. Preheat your oven to 350°F (175°C). Place the Wellington on a baking sheet and cover with foil. Heat it for about 15-20 minutes. This keeps the pastry crispy. To maintain the crispness of the pastry, avoid using the microwave. The microwave makes it soggy. The oven is the best choice for a warm and flaky result. You can freeze the Salmon Wellington before or after baking. If you freeze it before baking, wrap it tightly. This will keep it fresh for up to three months. Just make sure to thaw it in the fridge overnight before baking. If you freeze it after baking, let it cool first. Wrap it well in plastic wrap and then foil. Thaw it in the fridge before reheating in the oven. Thawing instructions are simple. Place the wrapped Wellington in the fridge for several hours or overnight. This helps it thaw evenly and keeps the texture nice. Cooking Salmon Wellington takes about 50 minutes. You spend 20 minutes preparing the dish. Then, it bakes for 25 to 30 minutes. The key is to watch the pastry. It should be golden and puffed. Yes, you can use frozen spinach. However, it changes the texture a bit. Frozen spinach often has more water. Make sure to thaw and squeeze it dry. This helps keep the filling from getting soggy. You can serve it with a fresh salad. A light lemon vinaigrette adds a nice touch. Roasted veggies also pair well. Consider serving it with some rice or quinoa for a complete meal. Salmon Wellington is a tasty dish that combines fresh ingredients and simple steps. You prepare a savory filling with salmon, spinach, cream cheese, and feta. After rolling out puff pastry, you build and bake the dish to golden perfection. Remember to follow tips for the best pastry results and explore variations for your liking. Whether serving it for a special meal or trying something new, this dish impresses. Enjoy the cooking process and the delightful flavors in every bite!

Spinach and Cheese Salmon Wellington

A delicious salmon fillet wrapped in puff pastry with a creamy spinach and cheese filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound fresh salmon fillet
  • 1 cup fresh spinach, chopped
  • 0.5 cup cream cheese, softened
  • 0.5 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • to taste salt and pepper
  • 1 package puff pastry (2 sheets)
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the wilted spinach, cream cheese, feta cheese, and lemon zest. Mix well until thoroughly combined.
  • Roll out one sheet of puff pastry on a lightly floured surface into a large rectangle. Place the salmon fillet in the center of the pastry.
  • Spread the cheese and spinach mixture evenly over the top of the salmon.
  • Fold the sides of the puff pastry over the salmon, sealing the ends tightly to create a sealed parcel. Use the second sheet of pastry if desired to reinforce the structure.
  • Place the wrapped salmon onto a baking sheet lined with parchment paper. Brush the top with the beaten egg for a golden finish.
  • Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
  • Allow the Wellington to rest for 5 minutes before slicing and serving.

Notes

Serve with mixed greens and a light lemon vinaigrette for an elevated touch.
Keyword cheese, puff pastry, salmon, spinach, wellington