Salmon Wellington

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ½ medium or 55g

• Spinach

  Raw

  6 cup or 180g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• Cream cheese

  Low fat

  4 oz or 113g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Dill

  Fresh

  2 tbsp or 1g

• Puff pastry

  Frozen, ready-to-bake

  1 shell or 47g

• Atlantic salmon

  Fish, farmed, raw

  8 oz or 227g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add garlic and onions, cooking until translucent.
4. Add spinach, salt, and pepper, cooking until spinach is wilted.
5. Add breadcrumbs, cream cheese, parmesan, and dill, stirring until evenly combined. Remove from heat.
6. Smooth out puff pastry on a cutting board. Place salmon in the middle, season with salt and pepper.
7. Top salmon with spinach mixture, then fold puff pastry edges over, trimming excess. Flip and transfer to a baking sheet.
8. Brush pastry with beaten egg, score the top, and brush again.
9. Bake for 20-25 minutes until golden brown.