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1
Season the salmon with salt and pepper to taste.
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2
In a pan, heat butter, chopped shallots, and garlic over medium heat. Saute until the shallots become translucent.
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3
Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and saute for 1 minute.
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4
Lastly, add the spinach, bread crumbs, and Parmesan cheese. Saute just until the the spinach softens.
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5
Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
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6
Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
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7
Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
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8
Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
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9
Line a baking sheet with parchment paper and place the salmon wellington seam side down.
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10
Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
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11
Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
