Salmon Wellington with Spinach Filling

Salmon Wellington with Spinach Recipe

Salmon Wellington with Spinach Filling

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner
Servings 6
Calories 370 kcal


Spinach Filling

  • 1 tbsp olive oil
  • 1 leek white and light green parts only, thinly sliced
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 bag Queen Victoria Spinach 10 oz
  • 1/2 cup cream cheese softened and cubed
  • 1 tbsp milk
  • 2 tsp Dijon mustard
  • 1/4 tsp each salt and pepper
  • pinch cayenne pepper

Salmon Wellington

  • 1 sheet puff pastry thawed and cold
  • 1 tbsp Dijon mustard
  • 1 lb skinless center-cut salmon fillet
  • 1/4 tsp each salt and pepper
  • 1 egg lightly beaten


  • Spinach Filling: Heat oil in large skillet set over medium-high heat; cook leek and garlic for about 5 minutes or until golden and tender. Add lemon juice and spinach; cook for 1 to 2 minutes or until spinach is wilted. Stir in cream cheese, milk, mustard, salt, pepper and cayenne. Simmer for about 5 minutes or until thickened. Let cool.
  • Salmon Wellington: Preheat oven to 400°F. On lightly floured surface, roll out puff pastry to 13-inch square; brush with mustard.
  • Place salmon in center of pastry. Sprinkle with salt and pepper. Spread spinach mixture over salmon. Bring up sides of pastry, folding over to enclose salmon and spinach mixture; pinch to seal. Place seam side down on parchment paper–lined baking sheet.
  • Score top of pastry in crisscross pattern with sharp knife. Whisk egg with 1 tsp water and brush over top.
  • Bake for 25 to 30 minutes or until salmon is cooked to desired doneness and pastry is golden and flaky.


Tip: Test salmon by inserting an instant-read digital thermometer into the center. For medium-rare, cook to 125°F; for medium-well done, cook to 145°F. 
Nutrition Facts
Per 1/6 recipe
Calories 370
Fat 22g
Cholesterol 100mg
Sodium 550mg
Carbohydrate 22g
Fiber 2g
Sugars 3g
Protein 22g
Keyword Spinach