- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 cups baby spinach
- 4 oz mushrooms, sliced
- 1 cup diced onion
- 1 box (1.1 lb) puff pastry (2 sheets), thawed
- 4 Tbsp plain bread crumbs
- 2 Tbsp fresh dill
- 1 Tbsp lemon zest
- 4 salmon fillets (1 lb total)
- Egg wash (1 egg beaten with 1 Tbsp water)
- Chopped parsley for garnish
- Preheat oven to 400F/204C. Line a rimmed baking sheet with parchment paper and set aside.
- Heat the olive oil in a medium skillet. Sauté the garlic, spinach, onions, and mushrooms until the mushrooms have released their liquid and the spinach is wilted. Continue to cook until the liquid has evaporated. Set aside and let cool.
- Roll out the puff pastry sheet on a floured surface. Cut both sheets in half so that you have 4 pieces. These pieces will be folded in half to enclose the filling and sealed, so sprinkle 1 tablespoon of bread crumbs on half of each pastry piece.
- Evenly divide the spinach-mushroom mixture over the bread crumbs and sprinkle with dill and lemon zest. Place the salmon fillet on top of the spinach mixture. Sprinkle with salt and black pepper. Using a pastry brush or your fingers, brush the egg wash on all the edges of the pastry.
- Lift and fold the empty half over the salmon and press to seal the edges. Crimp the edges with the tines of a fork. Cut slits on top to allow the steam to escape. Brush the pastry with the remaining eggs wash.
- Bake for 25 minutes or until crisp and golden brown. Garnish with parsley and serve warm.
Keywords: salmon wellington