Salmon Wellington with Creamy Spinach Filling: A Delicious Twist on a Classic

In a large skillet, melt the butter over medium heat. Add the garlic and onion, sautéing until softened (about 3–4 minutes). Add the spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper. Remove from heat, stir in breadcrumbs, cream cheese, Parmesan, and chopped dill. Set aside to cool.

Prepare the Salmon:
Season the salmon fillet with salt and pepper on both sides. If necessary, trim the edges to fit the size of your puff pastry sheet.

Assemble the Wellington:
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to a size large enough to wrap around the salmon. Place the cooled spinach filling in the center of the pastry, then place the salmon fillet on top of the spinach. Carefully fold the pastry over the salmon, sealing the edges tightly. Brush the pastry with the beaten egg to give it a golden, glossy finish.

Bake the Wellington:
Place the wrapped salmon on a baking sheet lined with parchment paper. Bake for 25–30 minutes, or until the pastry is golden brown and the salmon reaches an internal temperature of 145°F (63°C).

Serve & Enjoy:
Let the Salmon Wellington rest for 5 minutes before slicing. Serve with your favorite side dishes like roasted vegetables or a light salad.

Serving and Storage Tips: