Salmon Wellington

Delight your dinner guests with the showstopping elegance of Salmon Wellington, a dish that's as visually impressive as it is delicious. This recipe features tender, flaky salmon fillets layered with a savory filling of cremini mushrooms, wilted spinach, and creamy cheese, all wrapped snugly in golden, buttery puff pastry. A hint of Dijon mustard adds a tangy kick, while a glossy egg wash ensures a perfectly crisp crust. The combination of fresh ingredients and aromatic flavors creates a luxurious meal that’s surprisingly easy to prepare in just under an hour. Ideal for date nights, holiday dinners, or any special occasion, this Salmon Wellington pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. It's a surefire way to elevate your home-cooked menu to restaurant-quality dining!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 2

Ingredients

• 2 pieces salmon fillets (skinless)
• 2 sheets puff pastry sheets (thawed)
• 1 cup cremini mushrooms (finely chopped)
• 2 cups spinach (fresh)
• 2 cloves garlic (minced)
• 1 medium shallot (finely chopped)
• 4 tablespoons cream cheese (softened)
• 2 tablespoons Dijon mustard
• 1 large egg (beaten)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallot and garlic, cooking until softened and fragrant, about 2-3 minutes.

Step 3

Add the cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

Step 4

Stir the fresh spinach into the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat and let the mixture cool slightly.

Step 5

Once cooled, mix in the softened cream cheese until fully combined. Add salt and black pepper to taste.

Step 6

Season both sides of the salmon fillets with salt and black pepper. Spread a thin layer of Dijon mustard on the top of each fillet.

Step 7

Lay out one puff pastry sheet on a lightly floured surface. Place a salmon fillet in the center (Dijon side up) and top it evenly with the spinach and mushroom mixture.

Step 8

Fold the puff pastry over the salmon tightly, trimming any excess and sealing the edges well. Repeat the process for the second salmon fillet.

Step 9

Place both wrapped salmon parcels on the prepared baking sheet, seam-side down.

Step 10

Brush the beaten egg evenly over the top and sides of each parcel to create a golden, flaky crust.

Step 11

Using a sharp knife, score the top of the pastry lightly with decorative slashes, being careful not to cut too deep.

Step 12

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed. The salmon should be cooked through but still moist.

Step 13

Remove from the oven and allow to rest for 5 minutes before slicing and serving. Serve warm with a side of roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition Facts

Serving size	(800.3g)

Amount per serving	% Daily Value*
Calories	1732.4

Total Fat 129.9g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 407.7mg	0%
Sodium 3959.0mg	0%
Total Carbohydrate 63.7g	0%
Dietary Fiber 5.6g	0%
Total Sugars 8.4g
Protein 79.3g	0%

Vitamin D 1369IU	0%
Calcium 204.5mg	0%
Iron 8.6mg	0%
Potassium 2253.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.1%

Protein: 18.2%

Carbs: 14.6%