Salmon Wellington with Creamy Spinach Filling

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt the butter. Add garlic and onions, cooking until translucent.
• Add spinach, salt, and pepper, cooking until wilted.
• Stir in breadcrumbs, cream cheese, Parmesan, and dill until evenly combined. Remove from heat and let cool.
• On a floured surface, smooth out the puff pastry sheet. Place the salmon in the middle and season both sides with salt and pepper.
• Spread the spinach mixture evenly over the salmon.
• Fold the long edges of the puff pastry over the salmon and spinach. Trim excess pastry, fold the shorter ends on top, and seal. Flip the wrapped salmon onto a parchment-lined baking sheet, seam-side down.
• Brush the top and sides with beaten egg. Score shallow diagonal lines on top with a knife to create a crosshatch pattern. Brush again with egg wash.
• Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
• Slice and serve hot.

Serving Suggestions

• Pair with a fresh green salad for a lighter meal.
• Serve alongside roasted vegetables like asparagus or carrots.
• Add mashed potatoes or rice as a hearty side.
• Drizzle with lemon butter sauce for extra flavor.
• Garnish with fresh dill or parsley for a vibrant finish.