The Best Salmon Wellington

1. 1

   Season the salmon with salt and pepper to taste.

2. 2

   In a pan, heat butter, chopped shallots, and garlic over medium heat. Saute until the shallots become translucent.

3. 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.

4. 4

   Lastly, add the spinach, bread crumbs, and Parmesan cheese. Saute just until the the spinach softens.

5. 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.

6. 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.

7. 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).

8. 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.

9. 9

   Line a baking sheet with parchment paper and place the salmon wellington seam side down.

10. 10

    Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

11. 11

    Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

* Per serving · 4 servings · Values may vary.