Salmon Wellington with Puff Pastry

Preheat your oven to 425F. Meanwhile, melt the butter in a nonstick pan over medium heat. Add the shallot and garlic, and cook for about 2 minutes until it begins to soften.

Add the spinach and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.

Transfer the spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6-8 times or until barely any liquid comes out. Allow to cool slightly.

In a bowl, combine the cooled spinach mixture with cream cheese, dill and grated Parmesan cheese.

Stir to mix evenly.

Line a baking sheet with parchment paper, add one piece of puff pastry to the parchment. Pat the salmon fillet dry with paper towels. Place the piece of salmon in the center of the puff pastry. Ensure there is enough of a border to seal the edges. Season the salmon fillet with ½ teaspoon salt and pepper to taste.

Spoon the spinach mixture evenly over the top of the salmon.

Carefully place the second piece of puff pastry over the salmon, sealing the edges tightly with a fork.

Using a sharp knife, score the top of the puff pastry lightly to create a decorative pattern.

Brush the beaten egg over the top and sides of the puff pastry to create a golden crust when baked. Bake in the preheated oven for 28-30 minutes, or until the puff pastry is golden brown and crispy.

Instructions Preheat the oven to 425F. Line a baking sheet with parchment paper, add one piece of puff pastry to the parchment.

Pat the salmon fillet dry with paper towels. Place the piece of salmon in the center of the puff pastry. Ensure there is enough of a border to seal the edges. You'll want about 1 to 1.5 inches of pastry border around the piece of salmon. Season the salmon fillet with ½ teaspoon salt and pepper.

Meanwhile, melt the butter in a nonstick pan over medium heat. Add the shallot and garlic, and cook for about 2 minutes until it begins to soften. Add the spinach and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.

Transfer the spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6-8 times or until barely any liquid comes out. Allow to cool slightly.

In a mixing bowl, combine the cooled spinach mixture with cream cheese, dill and grated Parmesan cheese. Spoon the spinach mixture evenly over the top of the salmon.

Carefully place the second piece of puff pastry over the salmon, sealing the edges tightly with a fork. Using a sharp knife, score the top of the puff pastry lightly to create a decorative pattern. Brush the beaten egg over the top and sides of the puff pastry to create a golden crust when baked.

Bake in the preheated oven for 28-30 minutes, or until the puff pastry is golden brown and crispy.

Remove from the oven and let it rest for a few minutes before slicing into portions. This serves four to six people, I would recommend slicing into four pieces lengthwise, as seen in the photos, and then slicing the pieces crosswise.