Salmon Wellington

Recipe View Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View Pat the salmon fillet dry with paper towels. Season generously on both sides with salt and pepper. (2 minutes)

Recipe View In a small bowl, whisk together the mayonnaise, Dijon mustard, oregano, basil, dill, lemon zest, and thyme. Reserve half of this mixture in a separate container for serving. (5 minutes)

Recipe View Spread the remaining mayonnaise mixture evenly over the top of the salmon fillet. (2 minutes)

Recipe View On a lightly floured surface, gently unfold the thawed puff pastry. Use a rolling pin to slightly even out any creases, creating a rectangle large enough to fully encase the salmon. (5 minutes)

Recipe View Spread the drained spinach in the center of the puff pastry, forming a rectangle roughly the size of the salmon fillet. Sprinkle the crumbled feta cheese evenly over the spinach. (5 minutes)

Recipe View Carefully place the salmon fillet, mayonnaise-side down, on top of the feta cheese and spinach. (1 minute)

Recipe View In a small bowl, whisk together the egg white and cold water to create an egg wash. Brush the edges of the puff pastry with the egg wash. (2 minutes)

Recipe View Gently lift the edges of the puff pastry and stretch them slightly to completely enclose the salmon. Ensure there are no gaps. (3 minutes)

Recipe View Pinch the edges of the puff pastry firmly together to seal. Trim any excess pastry. Place the Wellington, seam-side down, on the prepared baking sheet. Brush the entire surface of the Wellington with the remaining egg wash. (5 minutes)

Recipe View Using a sharp knife, cut several small slits in the top of the pastry to allow steam to escape during baking. (1 minute)

Recipe View Bake in the preheated oven for 35-40 minutes, or until the puff pastry is golden brown and puffed. An instant-read thermometer inserted into the center of the salmon should read at least 145°F (63°C). (40 minutes)

Recipe View Remove from the oven and let stand for 5-10 minutes before slicing and serving. Serve with the reserved herb Dijon mixture and fresh lemon wedges. (10 minutes)