1ouncefresh spinach, kale, or arugula (~one large handful)
2salmon fillets (~4oz each), skin removed
1lemon, zested and juiced (divided)
½sheet puff pastry (use more or less depending on the size of the salmon)
1ouncegoat cheese, crumbled
Optional: fresh herbs to garnish, such as diced green onion or freshly torn basil
Preheat the oven to 425°F.Heat olive oil in a sauté pan over medium-high heat.When the oil begins to ripple, add the sliced mushrooms. Sauté 2-3 minutes, until the mushrooms brown. Add the spinach, and toss for about 30 seconds while the spinach wilts. Remove from heat.
Season the salmon with the lemon zest and salt, and set aside.
Lay the puff pastry out on parchment paper it was packaged in, and cut off about half of the pastry and paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness, and work on a floured surface instead of parchment paper.Cut the pastry into two pieces, each piece should be approximately 1" longer than each salmon fillet, and two and a half times as wide. If you accidentally cut the pastry into pieces that are too small, you gently pull on the edges to make the dough larger, or roll it out with a rolling pin.Set a salmon fillet on the side of one of the cut puff pastry pieces, leaving about ½" border. Repeat with the other salmon fillet and pastry.
Top each salmon fillet with half of the mushroom and spinach mixture, and then top each stack with half of the goat cheese.Fold the ½" border of pastry up around the salmon, and brush with the beaten egg. Fold the rest of the puff pastry over, and seal the packet shut by gently pushing down on pastry where the two pieces meet. Optional: Use a butter knife to make shallow cross hatching marks across the top of the Wellington. Take care not to cut all the way through the puff pastry.Tip: If you accidentally cut all the way through the pastry dough while cross hatching, use your finger to add a few drops of water to the cut area of the dough. Rub the dough to seal it back up.
Brush both Wellington packets with beaten egg.Line a baking dish (or baking sheet) with the parchment paper used previously (or brush dish with olive oil). Set the salmon packets onto the paper.Bake about 25 minutes, or until the puff pastry is golden and crisp.
While the Salmon Wellingtons bake, mix together the lemon juice, yogurt, and mustard. Taste, and add salt if desired. Refrigerate the sauce until you're ready to serve.Remove Wellingtons from the oven, and allow to cool for at least 5 minutes before serving. Serve whole, or slice into thick slices with a very sharp knife. Serve with the yogurt sauce on the side or drizzled over the top.
Can serve 2 generously, or makes 4 smaller servings (served pre-sliced) that could be paired with a green salad or vegetable.