Step 1 of 21

Place puff pastry in the fridge overnight, then let sit at room temperature for 10 minutes.

For this step

Puff pastry 2 pieces

Step timer

10:00

Step 2 of 21

Heat olive oil in a skillet over medium heat.

For this step

Olive oil 1 tbsp

Step 3 of 21

Add shallot and garlic and sauté until fragrant, about 4 minutes.

For this step

Shallot 1

Garlic 2 cloves

Step timer

04:00

Step 4 of 21

Add spinach and cook until wilted, then drain excess liquid.

For this step

Baby spinach 225 g

Step 5 of 21

Stir in dill and cream cheese until fully incorporated.

For this step

Dill 60 ml

Cream cheese 160 ml

Step 6 of 21

Season with salt, pepper, and lemon zest.

For this step

Salt ½ tsp

Pepper ½ tsp

Lemon zest 1 tbsp

Step 7 of 21

Let mixture sit for 10 minutes.

Step timer

10:00

Step 8 of 21

Mix in egg yolk.

For this step

Egg yolk 1 piece

Step 9 of 21

Whisk egg with milk to make an egg wash.

For this step

Egg 1 piece

Milk 1 tbsp

Step 10 of 21

Unfold and roll puff pastry on floured parchment paper.

For this step

Puff pastry 2 pieces

Step 11 of 21

Season salmon with salt and pepper on both sides.

For this step

Salmon fillet 565 g

Salt ½ tsp

Pepper ½ tsp

Step 12 of 21

Place salmon on puff pastry, leaving an inch of space around it.

For this step

Puff pastry 2 pieces

Salmon fillet 565 g

Step 13 of 21

Brush salmon with Dijon mustard.

For this step

Dijon mustard 2 tsp

Step 14 of 21

Spread filling over salmon.

Step 15 of 21

Brush egg wash on exposed puff pastry.

For this step

Egg 1 piece

Milk 1 tbsp

Step 16 of 21

Fold pastry over salmon and seal edges.

For this step

Puff pastry 2 pieces

Salmon fillet 565 g

Step 17 of 21

Trim pastry to 1/2 inch and crimp edges.

Step 18 of 21

Brush top of pastry with egg wash.

For this step

Egg 1 piece

Milk 1 tbsp

Step 19 of 21

Refrigerate assembled Wellington for 30 minutes.

Step timer

30:00

Step 20 of 21

Bake at 375°F (convection) for 30 minutes, turning halfway through.

Step timer

30:00

Step 21 of 21

Rest for 5 minutes, then slice and serve.

Step timer

05:00