@therecipecollector: Golden Spinach and Cream Cheese Stuffed Salmon Wellington Looking for celebratory dinner ideas, I thought of my mother, Nancy Marie Gibson. Decided to bake this elegant flaky pastry wrap, and the rich, savory scent brought back happy memories of special family holidays. GET YOUR COOK ON with NancyG! This impressive dish features tender salmon fillets nestled in garlicky spinach and creamy cheese, all wrapped in golden, buttery puff pastry. Every bite delivers an intensely flaky, creamy, melt-in-your-mouth flavor. Written by NancyG The Recipe Collector Recipe Basics Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: 2 sheets puff pastry, thawed 4 cups fresh spinach, chopped 1 cup cream cheese, softened 2 cloves garlic, minced 2 pounds salmon fillets, skinless 1 egg, beaten 1 teaspoon salt 1 teaspoon black pepper Detailed Instructions: 1. In a skillet over medium heat, sauté minced garlic and chopped fresh spinach until wilted. Let cool slightly. 2. In a small bowl, mix softened cream cheese with the sautéed spinach, salt, and black pepper until well combined. 3. Lay thawed puff pastry sheets on a lightly floured surface. Place skinless salmon fillets in the center. 4. Spread the creamy spinach mixture evenly over and around the salmon fillets. 5. Fold the puff pastry over the filling, sealing the edges tightly. Place seam-side down on a lined baking sheet. 6. Brush the top generously with beaten egg for a shiny, golden crust. 7. Bake in a preheated oven at 400°F for 25-30 minutes until pastry is puffed and golden brown, and salmon is cooked through. 8. Slice into 6 portions and serve warm. Chef’s Notes by NancyG: For extra savory depth, add a layer of fresh dill or a splash of lemon juice to the salmon before wrapping. You can also substitute flaky white fish like cod or halibut for the salmon if preferred. Nutritional Facts (Per Serving): Calories: 520 Fat: 32 g Protein: 34 g Carbs: 26 g #TheRecipeCollector #NancyGCookOn #fyp #SalmonWellington #SeafoodDinner

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