Air-fried Salmon Wellington

Ingredients

• 1 tablespoon olive oil
• 1/2 medium white onion, finely diced
• 2 teaspoons garlic and herb mix
• mixed dried herbs
• 1 tablespoon garlic, minced
• 1/3 cup low sodium chicken broth
• corn starch
• 1 tablespoon arrowroot
• corn starch
• 6 oz (1/2 can) lite coconut milk
• 8 oz reduced fat cream cheese
• 3/4 cup reduced-fat parmesan, grated
• 1.5 cups frozen spinach, thawed and squeezed to expel moisture
• 4 cups fresh spinach, no stem
• 1.5 cups frozen spinach, thawed and squeezed to expel moisture
• sea salt & pepper to taste
• 1 lb center cut salmon, divided into two 8oz pieces
• 1 tablespoon dijon mustard
• small pinch of sea salt
• 2 teaspoons fresh cracked pepper
• 10 oz puff pastry, divided into 2 equally sized sheets
• phyllo dough
• 1 whole egg, lightly beaten + 1 tablespoon water

Instructions

1. 1

   Prepare the Creamy Spinach Topping: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1/2 diced white onion and sauté for 2 minutes. Stir in 2 teaspoons of a garlic and herb mix and 1 tablespoon minced garlic. Bloom the spices for 1 minute. Reduce the heat to medium and pour in 1/3 cup of low-sodium chicken broth. Allow the broth to reduce until nearly evaporated. Add 1 tablespoon of arrowroot and stir for 1 minute. Gradually pour in 6 ounces of lite coconut milk and stir well. Slowly sprinkle in 3/4 cup of grated reduced-fat Parmesan cheese, stirring to avoid clumping. Add 4 cups of fresh spinach and cover for 1-2 minutes until the spinach wilts. Stir in 1.5 cups of thawed frozen spinach, ensuring any moisture is squeezed out beforehand. Cook until the mixture forms a thick, cheesy paste. Transfer the mixture to a bowl and refrigerate for at least 10 minutes to cool.

2. 2

   Prepare the Salmon: Preheat your air fryer to 400°F (204°C) or your oven to 420°F (216°C). Remove the skin from 1 pound of center-cut salmon and divide it into two 8-ounce pieces. Rub the top of each fillet with Dijon mustard, a pinch of sea salt, and fresh cracked pepper.

3. 3

   Assemble the Wellington: Divide 10 ounces of puff pastry into two equal sheets. Roll out each sheet gently to fit the salmon pieces. Place one salmon fillet in the center of a pastry sheet. Spread half of the creamy spinach topping evenly over the fillet. Brush the edges of the puff pastry with a beaten egg wash (1 egg + 1 tablespoon water). Fold the pastry over the salmon and press the edges to seal. Use a knife to lightly score a diagonal pattern on top. Repeat for the second fillet.

4. 4

   Cook the Wellington: Brush the tops with the remaining egg wash. Place the Wellingtons on parchment paper in an air fryer or on a baking tray. Cook for 20 minutes in an air fryer, flipping at the halfway mark if needed. If using an oven, bake for 25-30 minutes until golden brown. Let the Salmon Wellington cool slightly before slicing and serving.