Salmon Wellington
Nutrition Facts
2-4 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
530 |
|
| % Daily Value* | ||
| Total Fat 30 g | 46% | |
| Saturated Fat 11 g | 55% | |
| Cholesterol 120 mg | 40% | |
| Sodium 660 mg | 28% | |
| Total Carbohydrate 34 g | 11% | |
| Dietary Fiber 2 g | 8% | |
| Sugars 3 g | ||
| Includes Added Sugars | % | |
| Protein 31 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 10% | |
| Iron | 10% | |
| Potassium | % | |
Ingredients
- 1 tbsp Butter, melted
- ½ tsp Minced Garlic
- 1 Lemon, zested
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Fresh Dill
- 2 tsp Olive Oil
- 4 cups Baby Spinach
- 2 tsp Minced Garlic
- 3 tbsp Grated Parmesan Cheese
- 1 Egg
- 1 tsp Water
- 10 oz Puff Pastry
- 2 8 oz Salmon Fillets
Method of Preparation
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with pan release.
Heat oil in a pan. Add spinach in handfuls and cook until wilted. Add garlic and cook for 1 minute.
Stir in parmesan cheese until melted. Remove from heat and set aside.
Step 2
Mix the melted butter, minced garlic, lemon zest, salt, pepper and dill together.
Place the puff pastry on the parchment lined sheet pan.
Step 3
Brush the tops of the salmon with the mixture. Then place each salmon fillet butter side down in the center of the pastry.
Step 4
Spoon the spinach and cheese mixture on the top of each salmon fillet.
Step 5
Brush the puff pastry with an egg wash, then fold each side. Carefully flip the salmon over so the folded side is underneath.
Step 6
Score the tops of the pastry with a knife and brush with the egg wash.
Bake for 20-25 minutes or until pastry is flaky and golden brown.
