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If you’re searching for a show-stopping dish that combines elegance with comfort, look no further than the Spinach and Cheese Stuffed Salmon Wellington. This delightful recipe is not only visually stunning but also a feast for the taste buds, making it the perfect centerpiece for any dinner party or a satisfying weeknight meal.

Spinach and Cheese Stuffed Salmon Wellington

Elevate your dinner game with this stunning Spinach and Cheese Stuffed Salmon Wellington! This delicious dish combines buttery salmon with a creamy, tangy filling of spinach and cheese, wrapped in flaky puff pastry. Perfect for dinner parties or cozy family meals, it’s a crowd-pleaser that's easy to customize. Learn how to create this culinary masterpiece step by step! #SalmonWellington #DinnerParty #HealthyEating #PuffPastry #Foodie #HomeCooking #DeliciousRecipes
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Ingredients
  

2 (6 oz) salmon fillets, skin removed

1 cup fresh spinach, chopped

1/2 cup cream cheese, softened

1/2 cup feta cheese, crumbled

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon lemon zest

Salt and pepper to taste

1 sheet of puff pastry, thawed

1 egg, beaten (for egg wash)

Fresh dill for garnish (optional)

Instructions
 

Preheat oven: Preheat your oven to 400°F (200°C).

    Sauté spinach: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.

      Mix filling: In a bowl, combine the sautéed spinach, cream cheese, feta cheese, Parmesan cheese, lemon zest, salt, and pepper. Mix until well combined.

        Prepare pastry: Roll out the puff pastry on a lightly floured surface into a rectangle, about 1/8 inch thick. Cut it into two equal pieces to wrap each salmon fillet.

          Assemble Wellington: Place each salmon fillet in the center of the pastry. Spoon half of the spinach and cheese mixture on top of each fillet. Carefully fold the sides of the pastry over the salmon, sealing the filling inside. Trim any excess pastry and press the edges to seal. Brush the top with the beaten egg for a golden finish.

            Bake: Place the wrapped salmon on a parchment-lined baking sheet. Use a sharp knife to make small slits on the top of the pastry for ventilation. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.

              Serve: Once baked, let the Wellingtons rest for 5 minutes before slicing. Garnish with fresh dill if desired and serve warm with a side salad or roasted vegetables.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2