Ever buy a family-size salmon fillet and wonder what to do with it? Well, if you happen to have some puff pastry or pie crust handy, why not make a beef wellington, but with salmon! It’s an elegant looking dish that you won’t regret making. The buttery pastry, creamy greens, and seafood flavours combine wonderfully. The best thing about this recipe is that it is easy to make and shouldn’t take you too long!

Ingredients

1 tablespoon butter

1 teaspoon garlic

1 teaspoon pesto

2 tablespoons cream cheese

3 teaspoons parmesan cheese, finely grated

2 handfuls of spinach or mixed greens (remove long stems)

1 large salmon fillet, skin removed

Puff pastry sheet or 1 pie crust

1 egg yolk and 1 teaspoon water

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon dill

1 teaspoon old bay

Instructions

Step  1

Sauté the garlic in butter until flagrant on medium low. Add the pesto, cream cheese, and parmesan, mixing after each addition. A thick paste will form. Add in the spinach or mixed greens until wilted and creamy. (If you need to, add a little bit of heavy cream to combine the mixture).

Step 2

Season the salmon with salt, pepper, dill, and old bay. Place in the center of the rolled out pastry.

Step 3

Place the creamed spinach over the salmon fillet in an even layer. Fold the thawed dough over the fillet, cutting excess dough off on the horizontal sides if necessary. Tuck anything left underneath, flip it over, and place on a baking sheet with foil or parchment.

Step 4

Brush the egg wash over the dough, then make crossed scores over the top, careful not to cut too deep!

Step 5

Bake in a 400F oven for about 30-35 minutes, leaving the wellington golden brown and crisp, you can check the internal temperature if you need to (salmon is done at 145F) . Rest the wellington for at least 20 minutes.

Serves 2.