Salmon Wellington Recipe

Name: Salmon Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter; 1 leek, white and light green parts thinly sliced; 1/4 cup dry white wine; 1 cup tightly packed baby spinach leaves; 1/2 cup Philadelphia Light Cream Cheese Product, divided; 1 Tbsp. milk; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 4 small skinless salmon fillets (1 lb./450 g); 1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed; 1 egg, beaten; 2 tsp. chopped fresh dill; 1/2 tsp. each zest and juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09

Servings: persons

1 Tbsp. butter
1 leek, white and light green parts thinly sliced
1/4 cup dry white wine
1 cup tightly packed baby spinach leaves
1/2 cup Philadelphia Light Cream Cheese Product, divided
1 Tbsp. milk
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
4 small skinless salmon fillets (1 lb./450 g)
1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
1 egg, beaten
2 tsp. chopped fresh dill
1/2 tsp. each zest and juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09

1
Heat oven to 350 degrees F.
2
Melt butter in large nonstick skillet on medium heat.
3
Add leeks; cook and stir 3 min.
4
or until slightly softened.
5
Stir in wine; cook 3 min.
6
or until most of the wine is cooked off.
7
Add spinach; cook 1 min.
8
or just until wilted.
9
Add 1/4 cup cream cheese product and milk; cook and stir 2 to 3 min.
10
or until cream cheese is completely melted and mixture is heated through.
11
Remove from heat; cover to keep warm.
12
Brush dressing onto both sides of fish fillets.
13
Place pastry sheet on lightly floured surface; roll to 12-inch square.
14
Cut into 4 smaller squares.
15
Spoon 1/4 of the spinach mixture onto centre of each pastry square; top with fish.
16
Fold one side of each pastry square over fish; brush edges of pastry lightly with egg.
17
Fold remaining side of pastry over fish to completely enclose fish; gently press edges together to seal.
18
Place, seam sides down, on parchment-covered baking sheet.
19
Brush tops with remaining egg.
20
Bake 40 to 45 min.
21
or until fish flakes easily with fork and crusts are golden brown.
22
Microwave remaining cream cheese in microwaveable bowl on HIGH 10 to 15 sec.
23
Stir in dill, lemon zest and juice; serve with fish.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbsp. butter, 1 leek, white and light green parts thinly sliced, 1/4 cup dry white wine, 1 cup tightly packed baby spinach leaves, and more.

Yes, Salmon Wellington falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions