1 Fillet Superior Fresh Atlantic salmon
2 tbsp. butter
2 garlic cloves, minced
1 shallot, chopped
1/4 cup white wine
3 oz. cream cheese
1 container Superior Fresh baby spinach
2 tbsp. plain bread crumbs
1/4 cup shredded parmesan
1 package puff pastry, thawed
1 egg, beaten
Salt & pepper to taste
Cut your fillet into 4 individual portions and remove the skin from each piece.
Season the salmon with salt and pepper to taste.
Heat the butter, shallots, and garlic in a pan over medium heat until the shallots become tender and translucent.
Turn the heat to high and add the white wine; let simmer for about 5 minutes.
Add the cream cheese to the pan and let cook for about 1 minute.
Add the spinach, bread crumbs, and parmesan cheese to the pan and cook until the spinach is soft and wilted.
Lightly flour your counter space and unroll the puff pastry, then cut each sheet in half, giving you 4 total pieces. Place one fillet portion in the middle of each piece of puff pastry, and then top each fillet with 1/4 of the spinach mixture.
Brush the edges of each puff pastry with the beaten egg, then fold the puff pastry around the fillet until it is fully enclosed.
Place the salmon wellingtons seam-side-down on a baking sheet lined with parchment paper. Make crosshatch marks on the top of each Wellington and brush with additional egg wash.
Bake at 400 degrees for 30 minutes, or until the pastry is flaky and golden brown.
Before serving, sprinkle with some additional parmesan cheese.