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Salmon Wellington by Amie Balesky

by Team Tamron



Serves 3 – 5 people


  • 2 6oz de-skinned salmon fillets
  • 2 tbsp whole grain mustard
  • 1 package of thawed puff pastry


  • 1tsp capers
  • 1 small shallot
  • 1 clove of garlic
  • 2 cups drained frozen spinach
  • 1 8oz block of cream cheese
  • 4 oz artichoke hearts in water
  • 2 lemons
  • ¼ cup dry white wine
  • 3 Tbs unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper

Egg Wash:

  • 1 egg
  • 1/8 cup water



  1. Mince up your shallot, garlic, artichoke hearts, and capers. Completely drain and dry your spinach and set aside.
  2. To a sauté pan add in your butter and melt it on medium low heat. Once melted add in your minced shallot, garlic, capers, and artichokes to the pan. Let them gently cook for around 3 minutes.
  3. In your Saute’ pan, add your spinach, salt, pepper, wine, and the zest and juice from both of your lemons. Stir together and cook for about 5-6 minutes till nearly all of the water and wine evaporate.
  4. Once the liquid is nearly cooked out, add in the cream cheese. Turn off your heat and stir until mixture is thoroughly mixed into a lumpy paste like substance. Place in a bowl and let it chill in the fridge until it is room temp.

Assembly: (Pre Heat Oven To 375 degrees)

  1. Gently unfold your puff pastries and lay on a flat surface. Cut your pastry to comfortably fit around your salmon allowing for some additional space for filling.
  2. Lightly coat your salmon filets with your mustard And place in the center of puff pastry.
  3. Remove your filling from the fridge and place a 1” layer upon the top of each salmon filet.
  4. Now its time for the fun stuff! Wrap the puff pastry around your salmon like a present and slice to small (1-2”) slits in the top for steam venting.
  5. Optional: If you are feeling crafty. You may cut off excess pasty and place it on the surface to create festive designs.
  6. In a small mixing bowl mix together your egg and 1/8 cup water to create your egg wash.
  7. Using a bbq or basting brush simple baste the top of your pastries with the egg wash.
  8. Bake!:
    1. Line a cookie sheet with foil and place pastries in the center at least 2-3 inches apart.
    2. Place pastries/cookie sheet in oven and bake at 375 degrees until the puff pastry is in fact puffed and golden brown (approx.. 30-40 minutes).
    3. Remove from oven and let them cool for about 15 minutes. Cut open and serve!

Bonus Recipe!

Lemon Dill Sauce:


  • 2 large lemons
  • ¼ cup fresh dill
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup Greek yogurt
  • ½ cup water


  1. To a blender or with a hand blender add the Greek yogurt, water, dill, lemon zest and juice, salt, and pepper.
  2. Blend it till smooth.
  3. Place in an air tight container if not using right away and it will stay good in the fridge up to on week!

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