Individual Salmon Wellingtons

Ingredients

• 0.5 teaspoons kosher salt
• 0.5 teaspoons ground black pepper
• 4 6-ounce skinless salmon fillets
• 0.5 cups mayonnaise
• 0.25 cups Dijon mustard
• 2 teaspoons fresh oregano
• 2 teaspoons chopped fresh basil
• 2 teaspoons fresh dill
• 2 teaspoons lemon zest
• 1 teaspoon fresh thyme
• 0.5 cups feta cheese
• spinach
• 1 frozen frozen
• 1 egg
• 1 tablespoon water
• Lemon

Instructions

1. 1

   Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.

2. 2

   Pat salmon fillets dry with paper towels. Sprinkle salt and pepper on both sides of the salmon.

3. 3

   Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and oregano in a small bowl. Set aside half the mixture for serving.

4. 4

   Spread remaining mixture on the top of salmon fillets.

5. 5

   Sprinkle feta cheese on top of the salmon. Top with spinach.

6. 6

   Cut the pastry sheet in quarters. Roll each portion on a lightly floured surface to a 7x7-inch square.

7. 7

   Place each salmon fillet, topping side down, in the center of a pastry portion.

8. 8

   Lift edges of pastry to enclose the salmon. Pinch edges to seal, and place each bundle, seam-side down, on prepared baking sheet.

9. 9

   Beat together egg and water in small bowl. Brush egg wash on tops and sides of pastry bundles. Cut several small slits in tops of each pastry bundle to allow steam to escape.

10. 10

    Bake in preheated oven until pastry is golden brown, 20 to 25 minutes. Serve with reserved herb Dijon mixture and lemon wedges.