2 TBSP butter
2 cloves garlic, chopped
½ medium onion, chopped
5oz fresh spinach
1/3 cup breadcrumbs
4oz cream cheese
¼ cup shredded Parmesan cheese
1 TBSP fresh dill, chopped
1 sheet puff pastry, softened to room temperature
4 – 5oz Morey’s Wild Salmon Lemon Dill portions, skin removed
1 egg, beaten
Preheat oven to 425°F.
In a pan, over medium heat, melt butter. Add garlic and onions, cooking until translucent. Add spinach and cook until spinach is wilted. Add breadcrumbs, cream cheese, Parmesan, and dill. Stir mixture until evenly combined and remove from heat, set aside.
Using a cutting board, smooth out the sheet of puff pastry. Place the salmon portions, end to end, in the middle of the pastry and top with spinach mixture, spreading the mixture evenly on top of the salmon. Fold the edges of the puff pastry over the salmon and spinach mixture, trim any excess pastry from the ends. Place the puff pastry wrapped salmon onto a parchment lined baking sheet and brush with beaten egg. Score the pastry on top with a knife, cutting shallow lines in a crosshatch pattern. If you are feeling creative, shape like a fish!
Optional: cut puff pastry into 4 sections and make 4 individual Salmon wellingtons.
Bake for 20-25 minutes, until pastry is golden brown, and the salmon has reached an internal temp of 145°F.