Hey lovely,
If you’re looking for a dinner that feels special, tastes incredible, and looks like something straight out of a restaurant — Salmon Wellington is the romantic dinner recipe you need.
It’s buttery, flaky, creamy, rich, and elegant… but secretly SO simple to make. This is the kind of dish that makes someone feel like you cooked just for them — without spending all night in the kitchen.
Whether it’s a date night, anniversary, or just treating yourself to something beautiful, this recipe is guaranteed to impress.
What the Meal Is
Salmon Wellington is a tender salmon fillet wrapped in flaky puff pastry with a creamy spinach, garlic, and herb filling. As it bakes, the pastry becomes golden and crisp while the salmon stays juicy and perfectly cooked.
It’s luxurious, comforting, and surprisingly easy.
Why You’ll Love It
- Looks fancy but takes minimal effort
- Perfect for romantic dinners or special nights
- Rich, buttery, creamy, and full of flavour
- Uses simple ingredients
- Bakes beautifully in under 30 minutes
What Does It Taste Like?
The salmon stays tender and flaky, wrapped in a buttery golden pastry that shatters when you cut into it.
Inside, the creamy spinach filling is garlicky, cheesy, herby, and absolutely delicious.
Together, it tastes luxurious, comforting, and rich — the perfect date-night bite.
Benefits
- High in protein & omega-3 fats
- Feels gourmet but uses everyday ingredients
- No complicated steps — easy even for beginners
- Customisable with herbs or cheese
- Works as individual wellingtons or one big one
Ingredients & Quantities
For the creamy spinach filling:
- 2 tsp butter
- 2 garlic cloves, minced
- ½ onion, finely diced
- 5 oz (140g) fresh spinach
- 1 tsp salt
- 1 tsp pepper
- 5 oz (140g) cream cheese
- ½ cup grated Parmesan
- 2 tbsp fresh dill (or 1 tbsp dried)
For the Wellington:
- 1 sheet puff pastry
- 1 salmon fillet (skin removed)
- Salt & pepper (for seasoning salmon)
- 1 egg, beaten (for egg wash)
Tools You’ll Need
- Frying pan
- Pastry brush
- Baking tray
- Sharp knife
- Parchment paper
How to Make It
- Make the filling:
Melt butter in a pan. Add garlic and onion and cook until soft.
Add spinach until wilted.
Stir in cream cheese, Parmesan, dill, salt, and pepper.
Cook until creamy, then cool slightly. - Prepare the salmon:
Season salmon fillet with salt and pepper on both sides. - Assemble the Wellington:
Lay out the puff pastry on parchment.
Spoon the creamy spinach mixture onto the centre.
Place the salmon on top.
Add a thin layer of the mixture over the salmon if desired.
Wrap pastry tightly around the salmon, sealing the edges.
Flip seam-side down and tuck ends under. - Finish:
Brush with egg wash.
Use a knife to lightly score the pastry (small diagonal slits).
This makes it pretty and helps steam escape. - Bake:
Bake at 425°F / 220°C for 25–30 minutes or until golden brown. - Serve:
Let rest for 5 minutes before slicing.
Serve with roasted asparagus, mashed potatoes, or a simple salad.
Additional Tips
- Chill the pastry 10 minutes before baking to prevent spreading
- Add lemon zest to the filling for brightness
- Make two small wellingtons instead of one large for portion control
- Freeze uncooked wellington and bake from frozen (add 10–15 minutes)
- Use garlic-herb cream cheese for extra flavour
FAQs
Can I make this ahead of time?
Yes! Assemble the Wellington, refrigerate for up to 24 hours, then bake fresh.
Can I use frozen salmon?
Absolutely — just thaw fully and dry well before using.
What can I use instead of dill?
Parsley, chives, basil, or tarragon all work beautifully.
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