Spinach-Salmon Wellington

I am ashamed to say that I have made poor use of my air fryer since purchasing it a couple years ago. I've concentrated on fries (delicious, of course) and perhaps some other similar items, with little attempts to explore all the myriad possibilities. Well, I realize the folly of my actions now! I was clearly missing out, as this delicious spinach-salmon wellington demonstrates. It is quick to come together, easy to prepare, and absolutely delicious. I will definitely be exploring more recipes in the future.

Keep in mind, the one trick here is to defrost your puff pastry in advance. It had been years since I'd last worked with puff pastry and forgot to remove it from the freezer the first time I planned to make this. I had to punt and try another day... so do remember to take out your puff pastry and spinach the night before and stick them in the fridge (or set on the counter about four hours in advance) so that they properly defrost!

Time: 25 min for two fillets, 40 min for four (assuming you only have space to cook two at a time)

Spinach-Salmon Wellington

Ingredients:

12 sheets of frozen puff pastry, thawed

1 bag (~10 oz) frozen spinach, thawed and drained

4 skinless salmon fillets

salt

pepper

4 tbsp egg white

Lay out three sheets of puff pastry. Fold in half along a long side (hot dog style!). Squeeze out any remaining moisture in a quarter of the spinach and then spread evenly in a line along the middle of the puff pastry, about the same size as your salmon fillet. Place a salmon fillet on top. Season to taste. Fold a long side over the salmon, then the other long side, then both of the short sides. Flip the packet over.

Repeat with three remaining packets.

Slice thin slits through just the puff pastry in each fillet and then brush each packet with egg white.

Place two fillets at a time into the air fryer (assuming that is how many fits - which was true for me) and cook for 15 minutes at 350 F.

Enjoy!