Description
Salmon Wellington
Ingredients
1 sheet puff pastry, thawed
2 salmon fillets (6 oz each, skin removed)
1 cup fresh spinach, sautéed and drained
4 oz cream cheese, softened
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
Salt and pepper to taste
Fresh parsley for garnish
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix cream cheese, garlic, Parmesan, and sautéed spinach. Season with salt and pepper.
Roll out the puff pastry and cut it into two equal rectangles.
Place a salmon fillet in the center of each rectangle. Spread the spinach mixture evenly on top of the salmon.
Fold the puff pastry over the salmon, sealing the edges tightly. Brush with beaten egg.
Place on the prepared baking sheet and bake for 20-25 minutes, or until golden and puffed.
Let cool for 5 minutes before slicing. Garnish with parsley and serve warm.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Calories: ~450 kcal per serving
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