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Imagine a dish that perfectly balances gourmet appeal with home-cooked comfort: the Spinach and Cheese Stuffed Salmon Wellington. This culinary masterpiece combines the rich, buttery flavor of salmon with a vibrant spinach and cheese filling, all enveloped in a golden, flaky puff pastry. It’s a dish that not only tantalizes the taste buds but also impresses visually, making it a fantastic centerpiece for dinner parties, special occasions, or even a delightful family meal.

Spinach and Cheese Stuffed Salmon Wellington

Elevate your dinner game with this Spinach and Cheese Stuffed Salmon Wellington! This gourmet dish features tender salmon enveloped in a rich spinach and cheese filling, all wrapped in flaky puff pastry. Perfect for impressing guests or enjoying a special family meal, it's both stunning and surprisingly simple to make. Indulge in a delicious fusion of flavors and nutrients. Try the recipe today! #SalmonWellington #GourmetCooking #HealthyEating #Foodie #RecipeInspiration #DinnerPartyMeals
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Ingredients
  

2 salmon fillets (6-8 ounces each, skin removed)

1 cup fresh spinach, chopped

1 cup cream cheese, softened

1/2 cup feta cheese, crumbled

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and pepper to taste

1 sheet puff pastry, thawed (about 14 ounces)

1 egg (for egg wash)

Fresh dill or parsley for garnish (optional)

Instructions
 

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

    Prepare the Filling:

      - In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).

        - Add the chopped spinach and cook until wilted, approximately 3 minutes.

          - In a mixing bowl, combine the sautéed spinach, cream cheese, feta cheese, Parmesan cheese, lemon juice, salt, and pepper. Mix until well combined.

            Prepare the Salmon:

              - Lay the salmon fillets on a cutting board and season with salt and pepper.

                - Spoon the spinach and cheese mixture onto the center of each fillet, spreading it evenly.

                  Assemble the Wellington:

                    - Roll out the puff pastry on a lightly floured surface until it’s large enough to wrap around the salmon. Cut the pastry into two rectangles, each large enough to fully enclose a salmon fillet.

                      - Place each salmon fillet, filled side up, in the center of its respective pastry rectangle.

                        - Fold the pastry over the salmon, sealing the edges by pinching them together. You can use a fork to crimp the edges for an extra decorative touch.

                          Egg Wash:

                            - Beat the egg in a small bowl and brush it over the tops of the pastry-wrapped salmon. This will ensure a golden, crispy crust.

                              Bake:

                                - Place the wrapped salmon on a baking sheet lined with parchment paper.

                                  - Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and flaky.

                                    Serve:

                                      - Allow the Salmon Wellington to cool for a few minutes before slicing it.

                                        - Serve garnished with fresh dill or parsley if desired.

                                          Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 2