Salmon Wellington

Serves 4

Ingredients:

1 side Chinook or Coho salmon, skinned (roughly 20-24oz)

Salt and ground black pepper

¼ cup mayo

2 tbsp smooth Dijon mustard

2 tsp each: chopped fresh oregano, basil, thyme, and dill

2 tsp lemon zest

½ cup feta or ricotta cheese

1.5 cups frozen chopped spinach, thawed and drained

2 sheets puff pastry

1 egg beaten with 2 tbsp water

Directions :

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Pat the salmon dry and season with salt and pepper.

2. Mix the mayo, Dijon, herbs, and lemon zest.

3. Lay one sheet of puff pastry on the baking tray and top with the salmon. Spread the mayo on top of the salmon, then layer with the spinach and feta or ricotta on top.

4. Brush the exposed edges of the puff pastry with your egg wash and lay the second sheet of puff pastry on top. Pinch or press the edges together with a fork dipped in flour.

5. Cut a few small slits on top of the pastry to allow steam to escape and brush the surface with remaining egg wash.

6. Bake for 30-40 minutes, or until the pastry is golden brown and the salmon internal temperature reads 145°F. Let rest for 5 minutes before cutting and serving