Instructions

• Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly grease it.
• Make the spinach filling: melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the 1 yellow onion (diced) and cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.
• Add 4 cups (120 grams) baby spinach leaves to the skillet and cook, stirring, until the spinach just wilts. Add 2 cloves garlic (minced) and cook for 30 seconds.
• Season the mixture by adding half of the measured seasoning: 1/4 teaspoon of the 1/2 teaspoon salt and 1/8 teaspoon of the 1/4 teaspoon ground black pepper. Stir to combine.
• Add 1 cup (100 grams) softened cream cheese to the skillet and stir until it melts and blends into the spinach. Stir in 1/4 cup (25 grams) grated parmesan and 1/4 cup (25 grams) dried breadcrumbs until evenly combined. Remove the pan from the heat and let the filling cool slightly.
• Prepare the puff pastry and salmon: on a clean work surface, unfold or roll the 1 sheet frozen puff pastry (thawed in the fridge) if needed to make it large enough to cut. Cut the sheet into four equal rectangles (one rectangle per salmon fillet). If a rectangle is too small for a fillet, gently roll it larger.
• Divide the remaining seasoning between the four fillets: sprinkle the remaining 1/4 teaspoon salt and 1/8 teaspoon ground black pepper evenly over the 4 (6-ounce) salmon fillets (skin removed).
• Assemble each Wellington: place one seasoned salmon fillet in the center of a pastry rectangle, leaving about 2 inches of pastry around the edges. Spoon an even portion of the spinach-cream cheese mixture on top of each fillet.
• Brush the edges of each pastry rectangle with the beaten egg. Fold the pastry up and over the salmon to enclose it, sealing the edges and pressing gently to close. Place each Wellington seam-side down on the prepared baking sheet. Use a sharp knife to make shallow crosshatch slits on the top of each Wellington to allow steam to escape. Brush the tops with any remaining beaten egg.
• Bake in the preheated oven for 30 minutes, or until the pastry is golden brown. Remove from the oven and let the Wellingtons rest a few minutes before serving.