With just a few ingredients, this beef Wellington variation appears more complicated than it actually is.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (2.5 pound) salmon, skin removed
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 (6 ounce) package garlic and herb soft spreadable cheese
- 1 ½ teaspoons garlic salt
- ½ teaspoon ground black pepper
- 1 large egg
- 6 sprigs fresh dill
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cut salmon into 6 pieces, each the size of a deck of cards.
- Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
- Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
- Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
- Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
- Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.
Nutrition Facts
| Calories | 820 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 1 g |
| Protein | 43 g |
| Saturated Fat | 12 g |
| Sodium | 885 mg |
| Sugars | 1 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |