Salmon Wellington Pie with Spinach Artichoke Dip and Puff Pastry Recipe
This Salmon Wellington Pie is a delicious and elegant dish featuring tender salmon chunks baked in a savory spinach artichoke and Parmesan sauce, all wrapped in a golden, flaky puff pastry crust. With fresh lemon zest and dill enhancing the flavors, this recipe is perfect for a comforting family meal or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Sauce and Filling
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1/3 cup Parmesan cheese, grated
- Zest of 1 lemon
- 4 tablespoons fresh dill, chopped
- 16 ounces spinach artichoke dip (store-bought or homemade)
- 5 ounces baby spinach leaves (optional if using homemade dip)
- 18 ounces skinless salmon fillets, cut into 2-inch pieces (about 3 fillets)
Crust and Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing crust)
- Salt and pepper, to taste
Instructions
- Prepare the sauce and filling: Preheat the oven to 400°F (200°C). Heat a 12-inch oven-safe skillet over medium heat. Add butter and melt it completely. Sprinkle in the flour and stir until it combines and bubbles for about 2 minutes to make a roux. Gradually drizzle in the whole milk, whisking continuously until the mixture comes to a full simmer. Stir in the Parmesan cheese until melted and smooth. Reduce the heat to low and add the spinach artichoke dip, lemon zest, and fresh dill. Stir thoroughly to combine. Taste and season with salt and black pepper as needed. Remove from heat and fold in the fresh baby spinach leaves, followed by the salmon pieces, ensuring everything is evenly distributed.
- Assemble the pie: Lightly roll out the thawed puff pastry sheet on a clean surface. Cut the pastry into 16 even squares. Arrange the pastry squares over the salmon mixture in the skillet, overlapping them slightly to cover the filling completely. Using a pastry brush, lightly brush the beaten egg over the top of the puff pastry to give it a beautiful golden finish once baked.
- Bake the pie: Carefully transfer the skillet to the preheated oven and bake for 22 to 25 minutes or until the puff pastry is puffed up, crisp, and golden brown.
- Rest and serve: Remove the skillet from the oven and allow the Salmon Wellington Pie to rest for 10 minutes before serving. This helps the filling set and makes it easier to cut and serve.
Notes
- Use an oven-safe skillet to avoid transferring the filling to another dish before baking.
- If you prefer, homemade spinach artichoke dip can be used to control ingredients and customize flavor.
- Be careful when handling hot skillet and puff pastry to prevent burns.
- Letting the pie rest after baking ensures the filling firms up for neat slices.
- Adjust seasoning according to taste, as store-bought dips may be salty.
Keywords: Salmon Wellington, Puff Pastry Recipe, Spinach Artichoke Dip, Easy Seafood Pie, Elegant Dinner Recipe