Spinach Stuffed Salmon Wellington

This Spinach Stuffed Salmon Wellington is the perfect balance of elegant and easy. Flaky puff pastry, creamy spinach filling, and tender salmon come together in a dish that feels fancy but fits into a busy schedule. It’s a go-to recipe when you want something nutritious, comforting, and impressive—without a ton of prep.

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Spinach Stuffed Salmon Wellington

Why You'll Love This Spinach Stuffed Salmon Wellington

• Looks gourmet, cooks fast: only about 35 minutes total for a show-stopping meal

• Perfect for busy nights: minimal prep with big flavor payoff

• Ideal for entertaining: individual portions feel special and polished

• Uses simple ingredients: mostly pantry and freezer staples

• Customizable flavors: easy to adapt to different tastes and diets

• Restaurant-quality at home: feels fancy without the price tag

  
  

Cooking Tips & Tricks

• Thoroughly drain the spinach: excess moisture can make the pastry soggy

• Keep puff pastry cold: cold pastry puffs better and bakes flakier

• Seal edges tightly: prevents filling from leaking during baking

• Use slits on top: allows steam to escape and keeps pastry crisp

• Rest before serving: let it sit 5 minutes so the filling sets cleanly

Spinach Stuffed Salmon Wellington Recipe

Prep: 10 mins. | Cook:  25 mins. | Servings: 4

Ingredients:

• 4 oz. cream cheese, room temperature

• 10 oz. frozen spinach, thawed, squeezed and drained

• ½ c. mozzarella cheese, shredded

• salt/pepper to taste

• Old Bay seasoning (optional)

• 1 lb. puff pastry, thawed and divided into two sheets

• 1 lb. salmon filets, divided in half

• 2 T. fresh dill

• 1 egg, for egg wash

Let's Get Started!

1. Preheat oven to 400 degrees.

2. Roll out the puff pastry sheets into rectangles on a lightly floured surface.

3. In a medium bowl, combine the cream cheese, spinach, dill, and shredded cheese.  Mix well and season with a pinch of salt and pepper, then set aside.

4. Place the cream cheese mixture in the center of the puff pastry sheets, leaving some room around the edges.

5. Lay each of the salmon filets in the center of the puff pastry sheets on top of the cream cheese mixture.  Season with salt pepper or Old Bay seasoning.

6. Gently fold the puff pastries over the salmon to enclose them completely.  Seal the edges by pressing the pastry firmly.  Use a little water to help seal it.

7. Transfer the salmon Wellingtons to a baking sheet lined with parchment paper or foil.  Use a knife to make a few slits on top of the pastry.

8. In a small bowl, beat an egg to create the egg wash.  Brush the tops of the puff pastry with the egg wash.  This step will give it a nice golden color when baking.

9. Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired doneness. (The internal temperature should be 145 degrees)