Salmon Wellington

Directions

1. Preheat the oven to 425 degrees F. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic with a big pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened. Stir in the spinach. Cook, stirring often, until the spinach wilts. Once wilted add the balsamic, stir in the cream cheese until melted. Stir in the parmesan cheese and Parmesan spice blend.
2. Place the sheet of puff pastry on a baking sheet lined with parchment paper. Lay a bed of creamed spinach right in the center, about the size (or slightly smaller) than the filet. Season the salmon all over with salt and pepper. Place it right on top of the spinach.
3. Fold the puff pastry on all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and sides. Score the pastry a few times on top. Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve!