Spinach Salmon Wellington

Total Time
Prep 15 mins
Cook 35 mins

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Saute onion in olive oil until clear.
  3. Add spinach and seasoning and fold in the crabmeat.
  4. Simmer for 5 to 10 minutes.
  5. On lightly floured board, roll puff pastry dough to twice the width of salmon fillet.
  6. Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll.
  7. Place seam side down and fork edges to seal.
  8. Brush with egg wash.
  9. Bake 20 to 25 minutes.
  10. Garnish with lemon zest.


Most Helpful

I tried this recipe over the weekend and had a few issues with it. First, the recipe calls for 1 egg in two separate places, but doesn't say what to do with the first egg. Secondly, I felt like the seasonings just did not give this dish enough zip. It needed a lot more flavor.

SarahCKS March 15, 2010

This was more than fabulous! I made the filling a day ahead using imitation crabmeat and about 3 huge handfuls of fresh baby spinach. Being not sure what to do with the well beaten egg, I added it to the filling jus before construction. Instead of making 1 large Wellington, I made 5 individual packets using a quarter of the puff pastry sheet per packet. I did this construction in the morning, placed the packets on a parchment lined baking sheet, covered with foil and refrigerated until about an hour before baking. Brushed the packets with the egg wash just before putting in the oven. They were beautiful and everyone agreed it was a "best company" keeper. Served with Harvest Salad and Broccoli with Lemon Garlic Almond Butter.

Donna Matthews January 30, 2010

This recipe was awesome. We had some fresh salmon and were looking for ideas on how to cook it up and found this one. We used fresh spinach rather than canned(sauteed it with the onions) and added a bit of Monterrey Jack cheese to the stuffing because we're all cheese fanatics. Everyone loved it. I would highly suggest using fresh dill -- we did and it really enhanced the flavor. The recipe was easy to make and the preparation time was as they described. Very quick and tasty.

wendy.gilbert August 28, 2005

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