Who doesn't love a good Salmon Wellington with all the trimmings
- 2 tbsp butter
- 2 cloves garlic
- 1/2 onion
- 5 oz spinach
- 1 tsp salt
- 1/3 cup breadcrumbs
- 4 oz cream cheese
- 1/4 cup Parmesan
- 2 tbsp dill
- 1 sheet puff pastry
- 1 salmon filet
- 1 tsp salt
- 1 tsp pepper
- 1 egg beaten
Preheat oven to 425 F
In a pan over medium heat melt butter
Add the garlic and onions, cook until translucent
Add the spinach,salt and until spinach is wilted
Add the breadcrumbs, cream cheese, parmesan and dill. Stir until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Flip the puff pastry wrapped salmon over and transfer for a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry.
Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshath pattern.
Brush the top again with the egg wash
Bake for 25 minutes until pastry is golden brown.