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

Serve the Wellington with a drizzle of lemon butter sauce or a side of fresh lemon wedges for extra brightness.

Leftovers can be stored in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain the pastry’s crispness.

Variations:

Herb Variation: Add thyme or parsley to the spinach mixture for a fresh herbal flavor.

Puff Pastry Swap: You can substitute puff pastry with phyllo dough for a lighter and crispier texture.

Vegetarian Option: Replace the salmon with portobello mushrooms or another favorite vegetable for a vegetarian version of this dish.

FAQ:

Can I make this ahead of time?
Yes, you can assemble the Salmon Wellington the day before and refrigerate it. Bake it just before serving.

Can I use frozen spinach?
Yes, frozen spinach works fine. Be sure to thaw and squeeze out excess moisture before using it in the filling.

What should I serve with this dish?
Light sides like roasted asparagus, garlic mashed potatoes, or a fresh cucumber salad pair wonderfully with Salmon Wellington.