Salmon Wellington




  • 2 tablespoons butter
  • 2 tablespoons minced garlic
  • 1/2 onion, chopped
  • 1 cup spinach
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup breadcrumbs
  • 1/2 cup cream cheese
  • 1/4 cup shredded parmesan cheese
  • 2 tablespoons dill
  • 1 sheet of puff pastry, brought to room temp
  • 1 16oz salmon filet
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • parchment paper
  • 1 beaten egg


  1. Preheat oven to 425°F. In a pan over medium heat, melt 2 tablespoons of butter, then add 2 tablespoons minced garlic and 1/2 chopped onion until softened.
  2. Add 1 cup spinach, 1 teaspoon salt and 1 teaspoon pepper and cook until the spinach is wilted.
  3. Add 1/3 cup breadcrumbs, 1/2 cup cream cheese, 1/4 cup shredded parmesan cheese and 2 tablespoons dill and stir until everything is mixed evenly. Remove from heat and set aside.
  4. On a cutting board smooth out the puff pastry. Put the salmon fillet in the middle of the pastry and season both sides with salt and pepper.
  5. Spoon the spinach mixture on top of and around the salmon, then smooth it out.
  6. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides, then the shorter side. Cut off any excess pastry from the ends, then crimp the top to shut the seam. Flip the puff-wrapped salmon over and transfer to a baking sheet lined with parchment paper.
  7. Brush some of the beaten egg on the top and sides of the pastry. Cut shallow diagonal lines to create a cool criss-cross pattern, then brush the top with the egg wash again.
  8. Bake for 20 to 25 minutes, until the pastry is golden brown. Slice in half, then serve.

Chef Clarissa Dickson Wright says that food cooked a la Wellington isn't named after the Duke of Wellington, but rather the city of Wellington, New Zealand.