Salmon Wellington

Instructions

• Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
• Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
• Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
• Spread remaining mixture on the top of salmon fillet.
• Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
• Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
• Place salmon, mayonnaise-side down, on top of feta cheese.
• Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
• Lift edges of pastry and slightly stretch to enclose the salmon.
• Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
• Cut several small slits in top of pastry to allow steam to escape.
• Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
• Serve with reserved herb Dijon mixture and lemon wedges.