12 Delicious Herbed Salmon Wellington Recipes

Picture this: a golden, flaky pastry encasing perfectly cooked salmon, infused with a medley of fresh herbs that dance on your palate. Our roundup of 12 Delicious Herbed Salmon Wellington Recipes is here to transform your dinner routine into a gourmet experience. Whether you’re craving comfort food or aiming to impress, these recipes promise to delight. Ready to elevate your cooking game? Let’s dive in!

Classic Herbed Salmon Wellington with Puff Pastry

Nothing elevates a dinner quite like a Classic Herbed Salmon Wellington with Puff Pastry, a dish that marries the delicate flavors of the sea with the earthy aroma of fresh herbs, all encased in a golden, flaky crust.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 4 even portions
• 1 sheet frozen puff pastry, thawed to room temperature
• 2 tbsp Dijon mustard, smooth and tangy
• 1 cup baby spinach leaves, washed and thoroughly dried
• 1/4 cup cream cheese, softened to a spreadable consistency
• 2 tbsp fresh dill, finely chopped for a bright, herby punch
• 1 tbsp fresh chives, snipped into tiny rings
• 1 egg, beaten with 1 tbsp water for a glossy egg wash
• 1/2 tsp sea salt, finely ground for even seasoning
• 1/4 tsp black pepper, freshly cracked for maximum aroma

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Lay the salmon portions on a clean surface and lightly brush each with Dijon mustard for a layer of flavor.
3. In a small bowl, mix the cream cheese, dill, chives, salt, and pepper until well combined.
4. Spread a thin layer of the herbed cream cheese mixture over each salmon portion, then top with a few baby spinach leaves.
5. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 equal smaller squares.
6. Place each prepared salmon portion in the center of a pastry square, then fold the corners over the salmon, sealing the edges with a bit of the egg wash.
7. Transfer the wrapped salmon to the prepared baking sheet, seam side down, and brush the tops with the remaining egg wash for a golden finish.
8. Bake for 20-25 minutes, or until the pastry is puffed and golden brown, and the salmon flakes easily with a fork.
9. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

The result is a dish where the flaky, buttery pastry gives way to moist, herb-infused salmon, creating a symphony of textures and flavors. Try serving it atop a bed of lemon-dressed arugula for a refreshing contrast.

Herbed Salmon Wellington with Spinach and Feta

Our Herbed Salmon Wellington with Spinach and Feta is a showstopper that marries the richness of salmon with the earthy tones of fresh herbs and the creamy tang of feta, all wrapped in a golden, flaky puff pastry.

Ingredients

• 1 lb fresh salmon fillet, skinless and boneless
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh parsley
• 1 tsp finely grated lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp rich extra virgin olive oil
• 2 cups fresh spinach leaves, tightly packed
• 1/2 cup crumbled feta cheese
• 1 sheet frozen puff pastry, thawed
• 1 large farm-fresh egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the dill, parsley, lemon zest, sea salt, and black pepper to create a herb rub.
3. Pat the salmon fillet dry with paper towels, then rub it evenly with the herb mixture.
4. Heat the olive oil in a skillet over medium heat, add the spinach, and sauté until just wilted, about 2 minutes. Remove from heat and let cool slightly.
5. On a lightly floured surface, roll out the puff pastry to a 12-inch square. Place the salmon in the center, top with the sautéed spinach and crumbled feta.
6. Fold the pastry over the salmon, sealing the edges with a fork. Brush the top with the beaten egg for a golden finish.
7. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
8. Let the Wellington rest for 5 minutes before slicing to allow the juices to redistribute.

Every bite of this Herbed Salmon Wellington offers a delightful contrast between the crisp pastry and the moist, flavorful salmon inside. Serve it with a side of lemon-dressed arugula for a complete meal that’s as visually appealing as it is delicious.

Gluten-Free Herbed Salmon Wellington

Nothing elevates a dinner party quite like a beautifully presented Gluten-Free Herbed Salmon Wellington, a dish that marries the richness of salmon with the aromatic allure of fresh herbs, all encased in a delicate, flaky crust.

Ingredients

• 1.5 lbs fresh, skinless salmon fillet, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 1/4 cup finely diced shallots
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh dill, chopped
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 1 sheet gluten-free puff pastry, thawed
• 1 large farm-fresh egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add mushrooms, shallots, and garlic, sautéing until soft and fragrant, about 5 minutes. Stir in thyme, dill, salt, and pepper, then remove from heat.
3. Roll out the gluten-free puff pastry on a lightly floured surface to a 12-inch square. Place the salmon fillet in the center, then evenly spread the mushroom mixture over the top.
4. Fold the pastry over the salmon, sealing the edges with a fork. Brush the top with beaten egg for a golden finish.
5. Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Let rest for 5 minutes before slicing.

Kitchen tip: For an extra crispy crust, place the Wellington on the lower rack of the oven during the last 5 minutes of baking. The result is a harmonious blend of textures—crispy pastry giving way to tender, herb-infused salmon. Serve alongside a crisp, green salad for a complete meal that’s as visually stunning as it is delicious.

Herbed Salmon Wellington with Dill and Lemon

Just when you thought the classic Beef Wellington couldn’t be upstaged, along comes this Herbed Salmon Wellington with Dill and Lemon, a dish that marries the elegance of pastry with the delicate, flaky texture of salmon, all brightened with fresh herbs and citrus.

Ingredients

• 1 lb fresh salmon fillet, skinless and boneless
• 1 sheet puff pastry, thawed but kept cold
• 2 tbsp Dijon mustard, smooth and tangy
• 1/4 cup fresh dill, finely chopped and aromatic
• 1 lemon, zested and juiced for brightness
• 1 egg, large and farm-fresh, beaten for egg wash
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp unsalted butter, rich and creamy

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the salmon fillet evenly with sea salt and black pepper on all sides.
3. In a small bowl, mix together the Dijon mustard, chopped dill, lemon zest, and lemon juice to create a herbed spread.
4. Lay the puff pastry sheet on the prepared baking sheet and spread the herbed mixture evenly over the center, leaving a 2-inch border.
5. Place the seasoned salmon fillet on top of the herbed spread.
6. Fold the puff pastry over the salmon, sealing the edges by pressing them together with a fork. Trim any excess pastry for a neat appearance.
7. Brush the top of the pastry with the beaten egg wash for a golden finish.
8. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
9. Let the Wellington rest for 5 minutes before slicing to allow the juices to redistribute.

Now, this Herbed Salmon Wellington emerges from the oven with a crisp, golden crust that gives way to moist, flavorful salmon infused with the freshness of dill and lemon. Serve it atop a bed of lightly dressed arugula for a contrast in textures, or alongside roasted baby potatoes for a heartier meal.

Herbed Salmon Wellington with Mushroom Duxelles

Amidst the bustling culinary scene, a dish stands out for its harmonious blend of flavors and textures, inviting both the novice and the seasoned chef to explore its layers. Herbed Salmon Wellington with Mushroom Duxelles marries the richness of the sea with the earthy depth of the forest, encased in a golden, flaky pastry that promises a feast for the senses.

Ingredients

• 1 lb fresh salmon fillet, skinless and boneless
• 2 cups finely chopped cremini mushrooms
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, finely chopped
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the salmon fillet generously with salt and freshly ground black pepper on all sides.
3. In a skillet over medium heat, melt the butter and sauté the shallots and garlic until translucent, about 2 minutes.
4. Add the chopped mushrooms and cook until they release their moisture and become golden brown, approximately 5 minutes.
5. Stir in the thyme and parsley, then remove the mixture from heat and let it cool slightly.
6. Roll out the puff pastry on a lightly floured surface to a 12-inch square.
7. Spread the mushroom duxelles evenly over the center of the pastry, leaving a 2-inch border all around.
8. Place the seasoned salmon fillet on top of the mushroom layer.
9. Fold the pastry over the salmon, sealing the edges with the beaten egg wash.
10. Brush the top of the pastry with more egg wash for a golden finish.
11. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
12. Let the Wellington rest for 5 minutes before slicing to serve.

Velvety salmon paired with the umami-rich mushroom duxelles creates a symphony of flavors, while the crisp pastry adds a delightful contrast. Serve this elegant dish with a side of roasted asparagus or a light citrus salad to complement its richness.

Herbed Salmon Wellington with Asparagus Tips

Amidst the bustling culinary scene, few dishes marry elegance and heartiness as seamlessly as a perfectly prepared Herbed Salmon Wellington with Asparagus Tips, a dish that promises to elevate any dining experience with its flaky pastry and succulent filling.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 4 even portions
• 1 sheet puff pastry, thawed to room temperature
• 1 cup fresh asparagus tips, trimmed
• 1/4 cup rich extra virgin olive oil
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest, freshly grated
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 egg, farm-fresh, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, Dijon mustard, dill, parsley, lemon zest, sea salt, and black pepper to create a herbed marinade.
3. Brush each salmon portion generously with the herbed marinade, ensuring even coverage for maximum flavor.
4. Lay the puff pastry sheet on a lightly floured surface and cut into 4 equal squares, large enough to wrap each salmon portion.
5. Place a marinated salmon portion and a few asparagus tips in the center of each pastry square.
6. Fold the pastry over the salmon and asparagus, sealing the edges with a fork to create a tight seal. Brush the tops with the beaten egg for a golden finish.
7. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
8. Let the Wellingtons rest for 5 minutes before serving to allow the flavors to meld beautifully.

Yielded from the oven, the Herbed Salmon Wellington boasts a crisp, buttery crust that gives way to the moist, flavorful salmon and tender asparagus inside. For an extra touch of elegance, serve atop a drizzle of lemon-infused olive oil or alongside a crisp, chilled white wine.

Herbed Salmon Wellington with Cream Cheese

Nothing elevates a dinner party quite like a Herbed Salmon Wellington with Cream Cheese, a dish that marries the luxurious texture of salmon with the creamy richness of cheese, all wrapped in a golden, flaky pastry. This recipe promises to impress with its harmonious blend of flavors and elegant presentation.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 4 even portions
• 8 oz high-quality cream cheese, softened to room temperature
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• 1 tsp lemon zest, freshly grated
• 1 sheet frozen puff pastry, thawed but kept cold
• 1 large egg, beaten with 1 tbsp water (for egg wash)
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the softened cream cheese with dill, chives, lemon zest, sea salt, and black pepper until well combined.
3. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any seams. Cut into 4 equal squares.
4. Place a portion of salmon in the center of each pastry square. Top each salmon piece with an equal amount of the herbed cream cheese mixture.
5. Fold the pastry over the salmon and cream cheese, sealing the edges by pressing them together with a fork. Trim any excess pastry for a neat appearance.
6. Brush each Wellington with the egg wash, ensuring a golden finish once baked.
7. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
8. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.

Best served warm, the Herbed Salmon Wellington with Cream Cheese offers a delightful contrast between the crisp, buttery pastry and the tender, flavorful salmon inside. For an extra touch of elegance, accompany each serving with a drizzle of lemon-dill sauce or a side of roasted asparagus.

Herbed Salmon Wellington with Tarragon and Chives

Perfectly encased in a golden, flaky puff pastry, this Herbed Salmon Wellington is a showstopper that marries the delicate flavors of fresh salmon with the aromatic punch of tarragon and chives.

Ingredients

• 1 lb fresh, skinless salmon fillet, patted dry
• 1 sheet frozen puff pastry, thawed but kept cold
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp fresh tarragon, finely chopped
• 1 tbsp fresh chives, finely snipped
• 1 egg, large and farm-fresh, beaten
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Lay the thawed puff pastry on a lightly floured surface and roll it out to a 12-inch square, ensuring it’s even in thickness.
3. Spread the Dijon mustard evenly over the center of the pastry, leaving a 2-inch border all around.
4. Sprinkle the chopped tarragon and chives over the mustard, creating a fragrant herb layer.
5. Place the salmon fillet in the center of the pastry on top of the herbs, seasoning it with sea salt and black pepper.
6. Fold the pastry over the salmon, sealing the edges tightly with a fork to prevent any leaks during baking.
7. Brush the beaten egg over the pastry for a glossy, golden finish, then make a few small slits on top to allow steam to escape.
8. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
9. Let the Wellington rest for 5 minutes before slicing to allow the juices to redistribute.

Creating a masterpiece at home has never been easier with this Herbed Salmon Wellington. The flaky pastry gives way to moist, herb-infused salmon, making every bite a luxurious experience. Serve it atop a bed of wilted spinach or alongside roasted asparagus for a complete, elegant meal.

Herbed Salmon Wellington with a Crispy Phyllo Crust

Masterfully combining the delicate flavors of fresh salmon with the aromatic touch of herbs, all encased in a golden, crispy phyllo crust, this dish is a celebration of textures and tastes that will elevate any dining occasion.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 4 even portions
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh parsley
• 1 tsp finely grated lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 sheets of phyllo dough, thawed according to package instructions
• 1/4 cup unsalted butter, melted
• 1 egg, lightly beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the dill, parsley, lemon zest, sea salt, and black pepper to create the herb seasoning.
3. Pat the salmon portions dry with paper towels, then evenly coat each piece with the herb seasoning.
4. Lay one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat until you have four layers.
5. Place a seasoned salmon portion in the center of the phyllo stack, then carefully fold the edges over the salmon, sealing it inside. Repeat with remaining salmon and phyllo.
6. Transfer the wrapped salmon to the prepared baking sheet, seam side down, and brush the tops with the beaten egg for a golden finish.
7. Bake in the preheated oven for 20-25 minutes, or until the phyllo is crispy and golden brown.
8. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Outstanding in both presentation and taste, the Herbed Salmon Wellington offers a delightful contrast between the flaky, buttery phyllo crust and the moist, herb-infused salmon within. Serve alongside a crisp green salad or a dollop of dill-infused crème fraîche for an extra touch of elegance.

Herbed Salmon Wellington with a Mustard Glaze

Yieldingly tender and flaky, this Herbed Salmon Wellington with a Mustard Glaze is a showstopper that marries the luxuriousness of salmon with the earthy depth of fresh herbs, all encased in a golden, buttery puff pastry.

Ingredients

• 1 lb fresh salmon fillet, skinless and boneless
• 1 sheet frozen puff pastry, thawed to pliable perfection
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp honey, golden and sweet
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1 egg, farm-fresh and beaten
• 1 tbsp unsalted butter, rich and creamy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for an effortless cleanup.
2. In a small bowl, whisk together the Dijon mustard and honey until smooth, then set aside for glazing.
3. Season the salmon fillet evenly with sea salt and black pepper, ensuring every inch is flavored.
4. Heat the unsalted butter in a skillet over medium heat until frothy, then sear the salmon for 2 minutes on each side to lock in moisture.
5. Remove the salmon from the skillet and brush generously with the mustard-honey glaze, then sprinkle the fresh dill, parsley, and thyme over the top.
6. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then place the glazed salmon in the center.
7. Fold the pastry over the salmon, trimming any excess, and seal the edges with the beaten egg to create a tight package.
8. Brush the top of the pastry with the remaining beaten egg for a glossy finish, then make small slits on top to allow steam to escape.
9. Bake for 20-25 minutes, or until the pastry is puffed and golden brown, and the salmon reaches an internal temperature of 145°F (63°C).
10. Let the Wellington rest for 5 minutes before slicing to serve, ensuring the layers set beautifully.

The Herbed Salmon Wellington emerges from the oven with a crisp, flaky exterior that gives way to the moist, herb-infused salmon inside. The mustard glaze adds a subtle sharpness that balances the richness of the fish, making it a dish that’s as delightful to the palate as it is to the eye. Serve it atop a bed of wilted greens or alongside roasted baby potatoes for a meal that’s sure to impress.

Herbed Salmon Wellington with Sweet Potato Mash

Whispering of elegance and comfort, this Herbed Salmon Wellington with Sweet Potato Mash combines the luxurious texture of salmon with the earthy sweetness of potatoes, wrapped in a golden, flaky pastry. A dish that promises to impress, it’s a harmonious blend of flavors and textures, perfect for a special occasion or a refined weekend dinner.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 4 even portions
• 1 sheet puff pastry, thawed but kept cold
• 2 cups sweet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest, freshly grated
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium pot, cover the sweet potatoes with water and bring to a boil. Cook until tender, about 15 minutes, then drain.
3. Mash the sweet potatoes with heavy cream and butter until smooth. Season with salt and pepper to taste, then set aside.
4. Combine the dill, parsley, and lemon zest in a small bowl. Season the salmon portions with this herb mixture.
5. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Cut into 4 smaller squares.
6. Place a portion of salmon in the center of each pastry square. Top with a spoonful of sweet potato mash.
7. Fold the pastry over the salmon and mash, sealing the edges with a fork. Brush the tops with beaten egg.
8. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
9. Let rest for 5 minutes before serving to allow the flavors to meld.

Rich in flavor and texture, the Herbed Salmon Wellington offers a delightful contrast between the crisp pastry and the tender, herb-infused salmon. Serve it alongside a crisp green salad or steamed asparagus for a complete, visually stunning meal.

Herbed Salmon Wellington with a Side of Roasted Vegetables

Delight in the harmonious blend of flavors and textures with this Herbed Salmon Wellington, a dish that elegantly encases succulent salmon and aromatic herbs in a golden, flaky pastry. Paired with a side of vibrant roasted vegetables, this meal is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 4 even portions
• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh dill, chopped
• 1 sheet frozen puff pastry, thawed
• 1 large farm-fresh egg, beaten
• 2 cups assorted seasonal vegetables (such as carrots, Brussels sprouts, and bell peppers), chopped
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes. Stir in the thyme and dill, then remove from heat.
3. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Cut into 4 equal squares.
4. Place a portion of salmon in the center of each pastry square. Top each with the mushroom mixture, then fold the pastry over the salmon, sealing the edges with the beaten egg.
5. Brush the tops of the pastries with the remaining beaten egg for a golden finish. Arrange on the prepared baking sheet.
6. Toss the chopped vegetables with the remaining olive oil, salt, and pepper. Spread them on another baking sheet.
7. Place both the Wellington and vegetables in the oven. Bake for 20-25 minutes, until the pastry is puffed and golden and the vegetables are tender and slightly caramelized.
8. Tip: For an extra crispy pastry, ensure your oven is fully preheated before baking. Tip: Let the Wellington rest for 5 minutes before serving to allow the flavors to meld. Tip: Uniformly chopping the vegetables ensures even roasting.

This Herbed Salmon Wellington emerges from the oven with a crisp, buttery crust that gives way to moist, flavorful salmon infused with herbs. The roasted vegetables offer a sweet and earthy contrast, making each bite a delightful experience. Serve it on a platter garnished with fresh dill sprigs for an elegant presentation that’s sure to impress.

Conclusion

These 12 Delicious Herbed Salmon Wellington Recipes offer a treasure trove of flavors to elevate your dining experience. Whether you’re a seasoned chef or a cooking novice, there’s a recipe here to inspire your next meal. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!