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Creamy Dill Salmon Wellington

Creamy Dill Salmon Wellington

Puff pastry makes this salmon dish fun and comforting! Featuring Nelson Olive Oil Co Wild Dill Olive Oil and Sicilian Lemon White Balsamic, a crowd pleaser for sure! Use high quality salmon for best results!

Click image below for how-to video!


4 7oz salmon fillets

2 tbsp NOOC Wild Dill Olive Oil (divided)

1 tbsp NOOC Sicilian Lemon White Balsamic

2 garlic cloves minced

1 shallot, diced

1/4 cup white wine

2/3 c cream cheese

2 c chopped fresh baby spinach, packed tightly

2 tbsp Panko bread crumbs

1/4 cup grated parmesan cheese

1 package puff pastry, thawed according to package instructions

1 egg + 1 tsp water, beaten (for egg wash)

salt and pepper to taste



Preheat oven to 400F

SEASON the salmon with salt and pepper to taste.

In a large pan over medium heat, add 1 tbsp NOOC Dill Olive Oil and shallots. Sauté until the shallots become translucent, about 5 mins (do not brown, you may need to lower heat) . Add garlic and sauté for another 2 mins until fragrant.

INCREASE heat up to med/high and add the white wine. Cook, stirring often until most of the wine has evaporated, then add the cream cheese and stir until smooth.

ADD the rest of the NOOC Dill Olive Oil, NOOC Sicilian Lemon Balsamic, spinach, bread crumbs, and parmesan cheese. Stir just until the the spinach softens and everything is nicely combined. Set aside.

DIVIDE the puff pastry into 4 equal pieces with a sharp knife. Roll out each separately on a lightly floured surface (flipping a few times and adding more flour to prevent sticking) into (roughly) 8"x12" rectangles.

PLACE each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2-3 inches around the edges.

DIVIDE the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

Line a baking sheet with parchment paper and place the Salmon Wellington seam side down.

Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

Bake at 400F for 20-30 minutes or until the pastry is golden brown.