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Author:
Kevin Curry
Air-fried Salmon Wellington
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Salmon Wellington is a stunning and delicious dish that combines tender salmon, creamy spinach filling, and flaky puff pastry. This impressive yet approachable recipe is perfect for special occasions or a fancy dinner at home. Follow this guide to create the best salmon wellington recipe that will impress everyone at the table.
What to Serve with Wellington Salmon
Pair your wellington salmon with these complementary sides:
Mixed greens salad with a light vinaigrette
Roasted asparagus or green beans
Herb-infused mashed potatoes
Garlic butter rice or quinoa
Steamed broccolini with lemon zest
A crisp, chilled white wine such as Sauvignon Blanc or Chardonnay
Salmon Wellington Servings
This recipe for salmon wellington makes two servings, but you can easily adjust quantities to feed a larger group. Here are some serving suggestions:
- Slice the wellington into halves or thirds for smaller portions.
- Serve with a side of creamy sauce for added flavor.
- Garnish with fresh herbs like dill or parsley for a professional presentation.
- Pair with crusty bread or a warm dinner roll to complete the meal.
Show full recipe
Air-fried Salmon Wellington
Salmon Wellington Sauce Ingredients
4 Servings
Serving Size:360g
* Optional
Substitution
Note
Substitution
Note
Creamy Spinach Topping
Wellington
- 1 tablespoon olive oil
- 1/2 medium white onion, finely diced
-
2 teaspoons garlic and herb mix
- mixed dried herbs
- 1 tablespoon garlic, minced
-
1/3 cup low sodium chicken broth
-
1 tablespoon arrowroot
- corn starch
-
6oz (1/2 can) lite coconut milk
- 8oz reduced fat cream cheese
-
3/4 cup reduced-fat parmesan, grated
-
4 cups fresh spinach, no stem
- 1.5 cups frozen spinach, thawed and squeezed to expel moisture
- sea salt & pepper to taste
Wellington
- 1 lb center cut salmon, divided into two 8oz pieces
- 1 tablespoon dijon mustard
- small pinch of sea salt
- 2 teaspoons fresh cracked pepper
-
10oz puff pastry, divided into 2 equally sized sheets
- phyllo dough
- 1 whole egg, lightly beaten + 1 tablespoon water
Recipe for Salmon Wellington
Step 1
Prepare the Creamy Spinach Topping:
-
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1/2 diced white onion and sauté for 2 minutes.
- Stir in 2 teaspoons of a garlic and herb mix and 1 tablespoon minced garlic. Bloom the spices for 1 minute.
- Reduce the heat to medium and pour in 1/3 cup of low-sodium chicken broth. Allow the broth to reduce until nearly evaporated.
- Add 1 tablespoon of arrowroot and stir for 1 minute. Gradually pour in 6 ounces of lite coconut milk and stir well.
- Slowly sprinkle in 3/4 cup of grated reduced-fat Parmesan cheese, stirring to avoid clumping. Add 4 cups of fresh spinach and cover for 1-2 minutes until the spinach wilts.
- Stir in 1.5 cups of thawed frozen spinach, ensuring any moisture is squeezed out beforehand. Cook until the mixture forms a thick, cheesy paste.
- Transfer the mixture to a bowl and refrigerate for at least 10 minutes to cool.
Step 2
Prepare the Salmon:
-
- Preheat your air fryer to 400°F (204°C) or your oven to 420°F (216°C).
- Remove the skin from 1 pound of center-cut salmon and divide it into two 8-ounce pieces.
- Rub the top of each fillet with Dijon mustard, a pinch of sea salt, and fresh cracked pepper.
Step 3
Assemble the Wellington:
-
- Divide 10 ounces of puff pastry into two equal sheets. Roll out each sheet gently to fit the salmon pieces.
- Place one salmon fillet in the center of a pastry sheet. Spread half of the creamy spinach topping evenly over the fillet.
- Brush the edges of the puff pastry with a beaten egg wash (1 egg + 1 tablespoon water).
- Fold the pastry over the salmon and press the edges to seal. Use a knife to lightly score a diagonal pattern on top.
- Repeat for the second fillet.
Step 4
Cook the Wellington:
-
- Brush the tops with the remaining egg wash. Place the Wellingtons on parchment paper in an air fryer or on a baking tray.
- Cook for 20 minutes in an air fryer, flipping at the halfway mark if needed. If using an oven, bake for 25-30 minutes until golden brown.
- Let the Salmon Wellington cool slightly before slicing and serving.
Want more Dinner recipes?
Roasted Acorn Squash
Calories
470cal
Carbs
56g
Fats
29g
Protein
7g
Air-fried Salmon Wellington
Kevin Curry
Indulge in a healthy twist on a classic with Salmon Wellington from Fit Men Cook – crispy, flavorful, and perfect for meal prep.
Prep
30min
Cook
25min
Total
55min
INGREDIENTS
Creamy Spinach Topping
Wellington
- 1 tablespoon olive oil
- 1/2 medium white onion, finely diced
-
2 teaspoons garlic and herb mix
- mixed dried herbs
- 1 tablespoon garlic, minced
-
1/3 cup low sodium chicken broth
-
1 tablespoon arrowroot
- corn starch
-
6oz (1/2 can) lite coconut milk
- 8oz reduced fat cream cheese
-
3/4 cup reduced-fat parmesan, grated
-
4 cups fresh spinach, no stem
- 1.5 cups frozen spinach, thawed and squeezed to expel moisture
- sea salt & pepper to taste
Wellington
- 1 lb center cut salmon, divided into two 8oz pieces
- 1 tablespoon dijon mustard
- small pinch of sea salt
- 2 teaspoons fresh cracked pepper
-
10oz puff pastry, divided into 2 equally sized sheets
- phyllo dough
- 1 whole egg, lightly beaten + 1 tablespoon water
INSTRUCTIONS
-
Prepare the Creamy Spinach Topping:
-
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1/2 diced white onion and sauté for 2 minutes.
- Stir in 2 teaspoons of a garlic and herb mix and 1 tablespoon minced garlic. Bloom the spices for 1 minute.
- Reduce the heat to medium and pour in 1/3 cup of low-sodium chicken broth. Allow the broth to reduce until nearly evaporated.
- Add 1 tablespoon of arrowroot and stir for 1 minute. Gradually pour in 6 ounces of lite coconut milk and stir well.
- Slowly sprinkle in 3/4 cup of grated reduced-fat Parmesan cheese, stirring to avoid clumping. Add 4 cups of fresh spinach and cover for 1-2 minutes until the spinach wilts.
- Stir in 1.5 cups of thawed frozen spinach, ensuring any moisture is squeezed out beforehand. Cook until the mixture forms a thick, cheesy paste.
- Transfer the mixture to a bowl and refrigerate for at least 10 minutes to cool.
-
-
Prepare the Salmon:
-
- Preheat your air fryer to 400°F (204°C) or your oven to 420°F (216°C).
- Remove the skin from 1 pound of center-cut salmon and divide it into two 8-ounce pieces.
- Rub the top of each fillet with Dijon mustard, a pinch of sea salt, and fresh cracked pepper.
-
-
Assemble the Wellington:
-
- Divide 10 ounces of puff pastry into two equal sheets. Roll out each sheet gently to fit the salmon pieces.
- Place one salmon fillet in the center of a pastry sheet. Spread half of the creamy spinach topping evenly over the fillet.
- Brush the edges of the puff pastry with a beaten egg wash (1 egg + 1 tablespoon water).
- Fold the pastry over the salmon and press the edges to seal. Use a knife to lightly score a diagonal pattern on top.
- Repeat for the second fillet.
-
-
Cook the Wellington:
-
- Brush the tops with the remaining egg wash. Place the Wellingtons on parchment paper in an air fryer or on a baking tray.
- Cook for 20 minutes in an air fryer, flipping at the halfway mark if needed. If using an oven, bake for 25-30 minutes until golden brown.
- Let the Salmon Wellington cool slightly before slicing and serving.
-
Nutrition per serving
Calories740cal
Protein35g
Fats46g
Carbs46g
Sodium800mg
Fiber2g
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