Salmon Wellington

Salmon is very good for you with omega3 and super healthy! So why not replace the beef in beef wellington with salmon! Try this recipe you are going to love it!! Salmon Wellington 8 oz. Pillsbury crescent recipe creations seamless dough sheet 1 ¼ lb. skinless salmon filet 1 tablespoon olive oil 9 oz. green giant chopped spinach drained 2 oz. onion chive cream cheese softened 1 tablespoon lemon zest 1 tablespoon Dijon mustard Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place dough on parchment paper and stretch out dough to make the sheet 14in x10in rectangle. In a frying pan add oil season salmon with salt and pepper to taste on both side and cook on medium high heat 5 minutes turn and cook an additional 4 minutes. Place salmon on paper towel to drain excess fat and cool for approximately 8 minutes. Place spinach package in microwave and thaw according to package instructions drain all excess liquid out of the spinach. Place spinach in mixing bowl and add cream cheese and lemon zest and mix well. Spread spinach mixture directly in the middle of dough and spread out evenly to make it the same size as the salmon filet. Place salmon filet directly on top of spinach and brush the top of filet with Dijon mustard. Fold dough over filet and pinch the ends to form a package turn to put seems side down on parchment paper. With a sharp knife make 3 small cut in dough to let steam escape. Bake 20 to 25 minutes until nice and golden. Let it rest 5 minutes before cutting.