Salmon Wellington

Ingredients

• Butter

  unsalted

  2 tbsp or 28g

• Garlic

  raw

  2 cloves, minced or 6g

• Onion

  raw

  1 small or 70g

• Spinach

  raw

  14 leaf or 140g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  2 tsp or 4g

• Breadcrumbs

  dry, grated, plain

  7 tbsp or 47g

• Cream cheese

  low fat

  7 tbsp or 105g

• Parmesan cheese

  shredded

  8 tbsp or 40g

• Dill

  5 sprig or 1g

• Puff pastry

  frozen, ready-to-bake

  1 shell or 47g

• Atlantic salmon

  wild, raw

  1 fillet or 396g

• Egg

  whole

  1 large or 50g

Directions

1. Preheat oven to 425 degrees F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. 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.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown. Enjoy!