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Salmon Wellington

Nutrition Facts

2-4 Serving Per Container

Serving size 1 serving

Amount Per Serving



% Daily Value*
Total Fat 30 g 46%
Saturated Fat 11 g 55%
Cholesterol 120 mg 40%
Sodium 660 mg 28%
Total Carbohydrate 34 g 11%
Dietary Fiber 2 g 8%
Sugars 3 g
   Includes Added Sugars %
Protein 31 g
Vitamin D %
Calcium 10%
Iron 10%
Potassium %
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

approx 2-4

Prep Time
20 minutes

Cook Time
25 minutes

Salmon Wellington
Salmon Wellington


  • 1 tbsp Butter, melted
  • ½ tsp Minced Garlic
  • 1  Lemon, zested
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tbsp  Fresh Dill
  • 2 tsp Olive Oil
  • 4 cups Baby Spinach
  • 2 tsp Minced Garlic
  • 3 tbsp  Grated Parmesan Cheese
  • Egg
  • 1 tsp Water
  • 10 oz Puff Pastry
  • 2  8 oz Salmon Fillets
Salmon Wellington

Method of Preparation

Salmon Wellington  - Step 1

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with pan release.


Heat oil in a pan. Add spinach in handfuls and cook until wilted. Add garlic and cook for 1 minute.


Stir in parmesan cheese until melted. Remove from heat and set aside.

Salmon Wellington  - Step 2

Step 2

Mix the melted butter, minced garlic, lemon zest, salt, pepper and dill together.


Place the puff pastry on the parchment lined sheet pan.

Salmon Wellington  - Step 3

Step 3

Brush the tops of the salmon with the mixture. Then place each salmon fillet butter side down in the center of the pastry.



Salmon Wellington  - Step 4

Step 4

Spoon the spinach and cheese mixture on the top of each salmon fillet.



Salmon Wellington  - Step 5

Step 5

Brush the puff pastry with an egg wash, then fold each side. Carefully flip the salmon over so the folded side is underneath.

Salmon Wellington  - Step 6

Step 6

Score the tops of the pastry with a knife and brush with the egg wash.


Bake for 20-25 minutes or until pastry is flaky and golden brown.