Wow Your Guest with This Easy Salmon Wellington!
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
  • 1tbsp olive oil
  • 1/2stick cream cheese (soften)
  • 1/2cup spinach leaves
  • 2cloves garlicchopped finely
  • 1medium size onion(peeled and diced)
  • 1package Store made puff pastryDefrozed
  • 4 (4 oz each) salmon filet
  • pinch pepper
  • pinch salt
  • 1 eggwhisk lightly (this is for the egg wash)
  1. Preheat oven to 400 F
  2. In a pan over medium heat, add olive oil to pan and add garlic and onion. Sautee for 1 minute.
  3. Add spinach and stir around until wilted. Add cream cheese and combine. Turn off heat and let mixture cool.
  4. Roll out store bought puff pastry sheets and cut into 4 equal rectangular pieces
  5. Cover the pieces you are not using with a wet cloth so it doesn’t dry out
  6. Place a piece of salmon on top of the puff pastry and sprinkle with salt and pepper
  7. Add a thin layer of the cream cheese filling on top of the salmon
  8. Wrap the edges together and pinch the edges down to form a seal
  9. Move the dough wrapped salmon over to your baking sheet and brush with egg wash
  10. Using a sharp knife, score a pattern into the dough (lightly so it doesn’t cut all the way through). Brush with an extra layer of egg wash.
  11. Bake in preheated oven for 7 minutes, flip the pan 180 degrees and bake for another 7 minutes. Depending on how thick your salmon is, you might have to bake it for longer or shorter. To ensure your salmon is cooked through, use a thermometer and check the temperature of the fish in the thickest part and ensure it is 145 F.
Recipe Notes

Tools I used for this recipe: