SPINACH SALMON WELLINGTON

Spinach Salmon Wellington image

Make and share this Spinach Salmon Wellington recipe from Food.com.

Provided by Dancer

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1/4 cup onion, chopped
1 can chopped spinach, drained
8 ounces crabmeat
1 egg, well beaten
1 teaspoon dill weed
1 teaspoon fresh thyme
1 teaspoon fresh lemon rind, finely grated
1 1/2 lbs salmon fillets, skinless
12 ounces puff pastry
1 egg, beaten with 1 tablespoon water

Steps:

Heat oven to 400 degrees.
Saute onion in olive oil until clear.
Add spinach and seasoning and fold in the crabmeat.
Simmer for 5 to 10 minutes.
On lightly floured board, roll puff pastry dough to twice the width of salmon fillet.
Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll.
Place seam side down and fork edges to seal.
Brush with egg wash.
Bake 20 to 25 minutes.
Garnish with lemon zest.

Nutrition Facts : Calories 543.4, Fat 31.9, SaturatedFat 7.3, Cholesterol 145.5, Sodium 556.9, Carbohydrate 26.5, Fiber 1, Sugar 0.8, Protein 35.9

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