Dill & Spinach Stuffed Salmon Wellington

Prep time: 20min
Total time: 70min
Serves: 10
1 pkg
frozen spinach, thawed (10 oz/300g)
eggs, divided
3 oz
brick-style, plain cream cheese, room temperature
90 g
¼ cup
grated Parmesan cheese
60 mL
2 tbsp
finely chopped fresh dill
30 mL
2 tbsp
grainy mustard
30 mL
1 tsp
lemon zest
5 mL
2 tbsp
lemon juice
30 mL
cloves garlic, minced
1 tsp
salt, divided
5 mL
½ tsp
pepper, divided
2 mL
centre-cut salmon fillet, about 2 lb (1 kg), skin removed
10-in. sheets puff pastry (pre-rolled), square sheets 25-cm
lemon slices, for serving
Per serving (1/10 recipe):
22 g
saturated fat
9 g
20 g
2 g
27 g
115 mg
2 g
550 mg


  1. Preheat oven to 425ºF (220ºC). Squeeze moisture from spinach, discarding liquid. Finely chop spinach. In large bowl, beat 1 egg with cream cheese until smooth. Mix in spinach, Parmesan, dill, mustard, lemon zest, lemon juice, garlic, half of both salt and pepper.

  2. Cut salmon fillet in half, crosswise. Pat dry with paper towel and season with remaining salt and pepper. Place 1 sheet puff pastry on parchment-lined baking sheet. Beat remaining egg with 1 tbsp (15 mL) water and brush 1-in (2.5-cm) border around edges of pastry. Place 1 piece of salmon in centre of pastry. Spread half the spinach mixture on the salmon. Top with second piece of salmon. Spread remaining spinach mixture on top of fish. Cover with second sheet of puff pastry. Press together both sheets of pastry at edges to seal; roll and crimp border. Brush pastry with remaining egg wash. Cut vent holes on top.

  3. Bake 35 to 40 min. until pastry is golden brown and crisp. Let stand 10 min. before slicing and serving with lemon slices.