Name: Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 block (4 ounces) cream cheese (room temperature); 10 ounces frozen spinach (thawed, squeezed, and drained of excess moisture); 1/2 cup mozzarella cheese (shredded); 2 tbsp fresh dill; 3 tbsp green onions (optional); Salt to taste; Black pepper to taste; 1 lb puff pastry (thawed and divided into two sheets); 1 pound salmon fillet (divided in half); 1 large egg (for egg wash); Salt to taste; Black pepper to taste

Ingredients

1/2 block (4 ounces) cream cheese, room temperature

10 ounces frozen spinach, thawed, squeezed, and drained of excess moisture

1/2 cup mozzarella cheese, shredded

Salt to taste

Black pepper to taste

1 lb puff pastry, thawed and divided into two sheets

1 pound salmon fillet, divided in half

2 tbsp fresh dill

1 large egg (for egg wash)

3 tbsp green onions (optional)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 2: On a lightly floured surface, roll out one thawed puff pastry sheet into a rectangle.

Step 3: In a mixing bowl, combine the cream cheese, thawed and drained spinach, fresh dill, shredded mozzarella, and green onions if using. Mix well and season with salt and black pepper to taste. Set aside.

Step 4: Place the cream cheese mixture in the center of the puff pastry, leaving space around the edges.

Step 5: Lay half of the salmon fillet on top of the cream cheese mixture. Season the salmon with salt and pepper.

Step 6: Carefully fold the puff pastry over the salmon and filling to completely encase it. Press the edges firmly to seal, using a little water if needed.

Step 7: Transfer the wrapped salmon to a baking sheet lined with parchment paper, seam side down.

Step 8: Use a sharp knife to make a few slits on the top of the pastry to allow steam to escape during baking.

Step 9: Beat the egg in a small bowl and brush the top of the pastry with the egg wash for a golden finish.

Step 10: Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the salmon’s internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

Step 11: Remove from the oven and let the Salmon Wellington rest for a few minutes before slicing and serving.

Tips & Variations

For extra flavor, add a sprinkle of lemon zest to the cream cheese mixture.

Use fresh spinach lightly sautéed if you prefer instead of frozen spinach.

If you want a richer filling, mix in some grated Parmesan cheese with the mozzarella.

Serve with a side of lemon-dill sauce or a simple green salad for a fresh contrast.

FAQs

Can I use fresh salmon instead of frozen?

Yes, fresh salmon works perfectly in this recipe. Just ensure it is properly cleaned and portioned before assembling the Wellington.

Is it possible to freeze the assembled Wellington before baking?

You can freeze the unbaked Salmon Wellington by wrapping it tightly and storing it in the freezer for up to one month. Bake directly from frozen, adding extra baking time until the pastry is golden and the salmon is cooked through.