Salmon Wellington with Spinach, Dijon, and Lemon-Dill

Why You’ll Love This Recipe

• Flaky, buttery puff pastry around tender, just-cooked salmon.
• Garlicky spinach layer adds savory greens and protects the fish.
• Bright lemon-dill drizzle balances richness without being heavy.
• Elegant enough for guests, simple enough for a confident weeknight.

Grocery List

• Produce: 10 oz baby spinach, 1 lemon, fresh dill, 2 garlic cloves
• Dairy: Unsalted butter, 1 egg, Greek yogurt (plain), optional mayonnaise
• Pantry: Puff pastry (17.3 oz package), Dijon mustard, olive oil, panko breadcrumbs (optional), kosher salt, black pepper, red pepper flakes, honey

Full Ingredients

Salmon & Assembly

• 4 skinless salmon fillets (5–6 oz/140–170 g each), center-cut preferred
• 1 package (17.3 oz/490 g) puff pastry, 2 sheets, thawed in the refrigerator
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tsp olive oil (for searing)
• 2 tbsp Dijon mustard
• 2 tbsp panko breadcrumbs (optional, helps keep pastry crisp)
• All-purpose flour, for dusting the counter

Garlicky Spinach

• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 10 oz (285 g) baby spinach
• Pinch red pepper flakes (optional)
• 1 tsp lemon zest
• 1 tbsp fresh dill, finely chopped
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Egg Wash

• 1 large egg
• 1 tsp water

Lemon-Dill Drizzle

• 1/3 cup (80 g) plain Greek yogurt
• 1 tbsp mayonnaise or extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, finely chopped
• 1 tsp Dijon mustard
• 1/4 tsp honey (optional, rounds the acidity)
• Kosher salt and black pepper, to taste
• 1–2 tsp water to thin to a drizzling consistency

Step-by-Step Instructions

Step 1: Preheat and prep the pastry

Heat the oven to 400°F (200°C) with a rack in the middle. Line a large rimmed baking sheet with parchment paper. Keep thawed puff pastry in the fridge until assembly so it stays cold and easy to work with. Lightly dust your counter with flour for later.

Step 2: Make the garlicky spinach

In a large skillet over medium heat, melt the butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the spinach (in batches if needed), a pinch of red pepper flakes, 1/4 tsp salt, and 1/8 tsp pepper. Toss until wilted and most moisture evaporates, 2–3 minutes. Remove from heat; stir in the lemon zest and chopped dill. Transfer to a plate to cool, then squeeze out excess liquid with a spoon or clean towel. Cool completely.

Step 3: Season and sear the salmon

Pat salmon dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tsp olive oil in the same skillet over medium-high until shimmering. Sear salmon just to get a light crust, 30–45 seconds per side. Transfer to a plate to cool slightly. This quick sear boosts flavor and prevents overcooking later.

Step 4: Roll and portion the pastry

On a lightly floured surface, roll each pastry sheet to about 10×14 inches (25×36 cm). Cut into 2 rectangles per sheet (4 total), roughly 5×7 inches (13×18 cm). If your fillets are large, roll slightly larger so each piece wraps comfortably with a small overlap.

Step 5: Assemble the Wellingtons

Place each pastry rectangle on the prepared sheet pan. Sprinkle the center of each with about 1/2 tbsp panko (optional) to absorb moisture. Set a salmon fillet on top, widest side down. Spread about 1/2 tbsp Dijon over the top of each fillet. Divide the cooled spinach evenly over the salmon, pressing into a flat cap.

Fold the long sides of the pastry up and over, overlapping slightly. Brush the seam with a little beaten egg to seal, then fold in the short ends like a present. Flip seam-side down. Score shallow diagonal lines on top for steam vents. Whisk the egg with 1 tsp water and brush the tops and sides. For best results, refrigerate the assembled Wellingtons for 10 minutes to firm up.

Step 6: Bake until golden and just-cooked

Bake at 400°F (200°C) for 22–25 minutes, rotating the pan halfway. The pastry should be deeply golden and crisp, and the salmon should register 120–125°F (49–52°C) in the center for medium-rare to medium. Rest 5 minutes to finish cooking gently and keep the pastry flaky.

Step 7: Make the lemon-dill drizzle and serve

While the Wellingtons bake, whisk yogurt, mayonnaise (or olive oil), lemon juice, lemon zest, dill, Dijon, and honey. Season with salt and pepper, then thin with 1–2 tsp water to a smooth drizzling consistency. Plate the Wellingtons, spoon or drizzle the sauce over the tops, and garnish with dill fronds and lemon wedges.

Pro Tips

• Keep it cold: Cold pastry = better puff. If the dough warms, chill it for 10 minutes before baking.
• Squeeze the spinach dry so it doesn’t steam the pastry from the inside.
• Score lightly: Shallow cuts let steam escape without deflating the layers.
• Cook temp target: Pull at 120–125°F (49–52°C) for moist salmon; it will rise a few degrees while resting.
• Use all-butter puff pastry for the best flavor and flake.

Variations

• One large Wellington: Wrap a 1.5–2 lb salmon center-cut piece in a single sheet; bake 28–35 minutes.
• Mushroom-spinach duxelles: Add 6 oz finely chopped cremini mushrooms sautéed dry with shallot to the spinach for extra savoriness.
• Herb-cream cheese swipe: Mix 3 tbsp softened cream cheese with dill and lemon zest and use in place of (or alongside) Dijon.

Storage & Make-Ahead

Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 2–3 minutes. To freeze unbaked, wrap individually and freeze up to 2 months; bake from frozen at 400°F (200°C) for 30–35 minutes. Leftovers keep 2 days refrigerated; reheat at 350°F (175°C) for 12–15 minutes to re-crisp. Lemon-dill drizzle keeps 3 days chilled. The spinach mixture can be made 2 days ahead.

Nutrition (per serving)

Approximate: 780 calories; 50 g fat; 33 g carbohydrates; 34 g protein; 820 mg sodium; 2 g fiber. Values will vary based on pastry brand and salmon size.