How to Make Salmon Wellington – Creamy, Buttery & Gluten-Free Friendly!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still flavorful.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be less expensive and healthier.

dill

💰Cheaper: parsley

Parsley is often cheaper and can be used as a substitute for flavor.

Preheat the oven to 400°F (200°C).

Sauté onions and garlic in butter until translucent, about 3-4 minutes.

Add mushrooms and cook until moisture evaporates, about 5-7 minutes.

Stir in spinach and cook until wilted, about 2 minutes; season with salt and pepper.

Remove from heat and let cool slightly; mix in cream cheese, dill, and lemon zest.

Roll out puff pastry on a floured surface to fit the salmon fillet.

Place the salmon fillet on the pastry; spread the spinach mixture on top.

Brush the edges of the pastry with beaten egg to seal.

Fold the pastry over the salmon and pinch to seal; trim excess pastry.

Place the wrapped salmon seam-side down on a baking sheet.

Brush the top with more beaten egg and sprinkle with sesame seeds.

Bake for 25-30 minutes until golden brown and flaky.

Let rest for 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens