🍷Salmon Florentine Wellington
Salmon Florentine Wellington is an elegant yet approachable recipe featuring flaky puff pastry, perfectly baked salmon, creamy spinach, roasted garlic mushrooms, basil pesto, and whipped cream cheese.
Whether you're planning a romantic dinner, a summer picnic, or simply treating yourself to something extraordinary, this beautiful French-inspired dish is easy to make and unforgettable to serve. Discover more gourmet comfort food recipes at https://tretaylor.com.
✨ French-Inspired Comfort Food ✨
Flaky golden pastry, buttery salmon, creamy spinach, roasted garlic mushrooms, and a touch of basil. This is comfort food dressed in evening clothes.
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There are some meals that make an ordinary Tuesday feel like a celebration.
This Salmon Florentine Wellington is one of them.
Close your eyes for just a moment. Imagine you've wandered down a cobblestone street somewhere in Paris. The café windows glow in the evening light, someone is playing an accordion around the corner, and a waiter places a beautifully golden pastry in front of you. As your fork breaks through the crisp, buttery layers, perfectly cooked salmon is revealed beneath a creamy blanket of spinach, mushrooms, roasted garlic, and fresh basil.
Not everyone can hop on a plane to France for dinner.
Thankfully, sometimes France comes to your kitchen.
"Calories don't count if you pronounce them in French."
This recipe was born in my Nomad Kitchen while pet sitting sweet Malcolm in Berkeley, California. With one beautiful salmon fillet, a single sheet of puff pastry, fresh spinach, mushrooms, and a jar of homemade roasted garlic basil pesto, dinner transformed into something worthy of a special occasion.
It's elegant enough for company, yet simple enough to make whenever you want to spoil yourself just a little.
Serves
4
Prep Time
25 minutes
Bake Time
30–35 minutes
Ingredients
1 sheet frozen puff pastry, thawed
1 beautiful salmon fillet (about 1 to 1½ pounds)
2 cups fresh spinach
6–8 large mushrooms, finely chopped
¼ medium onion, finely diced
3–4 tablespoons whipped cream cheese
1 tablespoon roasted garlic basil pesto
Zest of ½ lemon
1 tablespoon olive oil or butter
Salt and freshly cracked black pepper
1 egg, beaten (for egg wash)
Instructions
Prepare the filling
Heat the olive oil in a skillet over medium heat.
Cook the onions until translucent.
Add the mushrooms and continue cooking until all of their moisture has evaporated. This step is important because dry mushrooms help keep the puff pastry crisp.
Stir in the spinach and cook just until wilted.
Remove from the heat.
Allow the mixture to cool for a few minutes before folding in the whipped cream cheese, roasted garlic basil pesto, and lemon zest.
Season with salt and freshly cracked black pepper.
The filling should be creamy but thick enough to hold its shape.
Prepare the salmon
Pat the salmon completely dry with paper towels.
Season lightly with salt and pepper.
Assemble the Wellington
Preheat the oven to 400°F (200°C).
Roll the puff pastry just enough to smooth the seams.
Spread the spinach mixture down the center of the pastry.
Place the salmon on top.
Wrap the pastry around the salmon, sealing all of the edges underneath.
Brush the entire pastry with beaten egg.
Using the tip of a knife, lightly score the top with decorative lines without cutting all the way through.
Bake
Bake for 30 to 35 minutes until the pastry is beautifully puffed and deep golden brown.
Allow the Wellington to rest for about 10 minutes before slicing.
That short rest lets the filling settle and keeps every slice picture-perfect.
To Serve
Serve warm with a crisp green salad, roasted asparagus, or simply a few lemon wedges.
Honestly, it doesn't need a sauce. Every bite already has buttery pastry, rich salmon, creamy vegetables, and bright herbs working together.
Leftovers are wonderful the next day as well. A chilled slice tucked into a picnic basket may be one of the finest lunches you'll ever have.
"Proof that delicious doesn't always have perfect lighting."
