Salmon Wellington with Creamy lemon Dill sauce

  • 1 salmon filet
  • 4 oz cream cheese
  • 2 tbsp butter
  • 2 cloves minced garlic
  • 1/2 to 3/4 cup  frozen spinach (or fresh)
  • 1/2 onion chopped
  • 2 tsp Cooking with Greens Go To Seasoning
  • 1/3 cup breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp dill chopped
  • 1 sheet puff pastry at room temperature
  • 2 tsp Cooking with Greens Spicy Seafood blend
  • 1 egg beaten
  • parchment paper

Preheat oven to 425 degrees. In a saucepan, melt butter garlic and onion until translucent. Add 1 tsp dill. Place frozen spinach in microwave and cook until done. Squeeze out in cheesecloth or a dark towel. Add to pan with Go To seasoning. Cook until combined. Add room temp creamed cheese, Parmesan and bread crumbs. Cook until all ingredients are combined. set aside. Place 1 sheet of puff pastry flat on a piece of parchment paper. Season both sides of salmon with Spic Seafood seasoning. Place salmon in center of sheet. Spoon on spinach mixture, smoothing out so that it does not spill over sides. Fold up longer sides of pastry over spinach, then shorter side, trimming any excess.  Flip wrapped salmon crease side down. Brush beaten egg over top and sides of pastry. Score top of pastry diagonally with knife to create a crosshatch pattern. Brush again with egg wash. Place Pastry wrapped salmon and parchment paper on a a baking sheet and place in oven. Bake for 20 nto 25 mins until golden brown. Serve!

Creamy Dill Lemon sauce

  • 3 cloves garlic
  • 1/2 cup chicken stock
  • 3 tbsp dill chopped
  • 1/2 cup heavy cream
  • 2 tbsp lemon juice
  • 3 tbsp butter
  • 1 tsp paprika
  • 1 tsp cooking with greens seasoning blend
  • 1/2 tsp dijon mustard

Heat stock, lemon, garlic, and dill to simmer. Whisk in heavy cream and mustard. Remove from heat and whisk in butter and Seasoning blend.

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