EASY SALMON WELLINGTON
RECIPE TYPE
Under 30 min, Seafood
SERVES
4
Prep Time: 10 min
Bake Time: 15 min
Ingredients
INGREDIENTS
1/2 cup Longo’s Spinach Dip
3 tbsp Longo’s Seasoned Breadcrumbs
2 tbsp Longo’s Curato Parmigiano Grated Cheese (optional)
4 fresh Atlantic salmon skinless portions, (113g each)
1 tbsp Longo’s Extra Virgin Olive Oil
1/4 tsp each salt and pepper
1 pkg (454g) Longo’s Puff Pastry Dough, thawed
1/2 cup Longo’s Baby Spinach (approx. 24 leaves)
1 large Longo’s Enriched Coop Egg, lightly beaten
Directions
DIRECTIONS
Stir together spinach dip, breadcrumbs and cheese, if using.
Place salmon portions on plate and top with oil, salt and pepper; set aside.
Unroll 1 sheet of puff pastry and cut into 4 squares. Place on baking sheet lined with Longo’s Essentials Parchment Paper and stretch each square slightly to length of salmon fillet.
Place 6 spinach leaves in centre of each square. Top with spinach dip mixture and place salmon portion on top. Brush edges with egg.
Unroll second sheet of puff pastry and cut into 4 squares. Pull each square gently to place overtop of salmon; press down edges to match. Fold over edges slightly to seal. Brush pastry all over with egg.
Using paring knife, make 3 small slits in top of each pastry.
(Makeahead: Cover and refrigerate Salmon Wellingtons on baking sheet covered with Longo’s Essentials Plastic Wrap for up to 4 hours before baking.)
Bake in preheated 400°F oven for 15 to 20 minutes or until pastry is golden. Let rest for 3 minutes before serving.
NUTRITIONAL INFORMATION
Protein 27g | Fibre 1g |
Fat 55g | Sugar 3g |
Carbs 46g | Sodium 850mg |
