Savory Salmon Wellington Simple and Delightful Dish

Ingredients

• 1 lb salmon fillet, skinless
• 1 sheet puff pastry, thawed
• 1 cup fresh spinach, chopped
• 0.5 cup cream cheese, softened
• 0.25 cup fresh dill, chopped
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 egg beaten, for egg wash
• to taste salt and pepper
• optional sesame seeds for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet over medium heat, add a splash of olive oil. Sauté the chopped onion and minced garlic until translucent, approximately 3-4 minutes. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
3. In a mixing bowl, combine cream cheese, dill, lemon juice, and cooled spinach mixture. Season with salt and pepper to taste. Mix until smooth and well blended.
4. Lay the puff pastry sheet on a lightly floured surface and roll it out gently to about 12x14 inches.
5. Place the salmon fillet in the center of the pastry. Spread the cream cheese spinach mixture evenly on top of the salmon.
6. Fold the edges of the puff pastry over the salmon, sealing it completely. Trim any excess pastry and crimp the edges to secure.
7. Place the wrapped salmon seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg and sprinkle sesame seeds if using.
8. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and cooked through.
9. Remove from the oven and allow to rest for 5 minutes before slicing.