Salmon Wellington With Rosemary Potatoes

Finely chop the onion and mince 2 cloves of garlic.

Heat olive oil in a pan, add onion and minced garlic, and briefly sauté. Next, add spinach and sauté until lightly wilted. Set aside to cool.

Place basil and 3 cloves of garlic in a food processor or blender, pulse until all ingredients are finely chopped. Add olive oil, salt, black pepper, and shredded cheese, and pulse again, blending until the ingredients are smooth.

In a mixing bowl, combine the cream cheese and basil pesto sauce; mix well.

Next, remove the skin from the salmon, and set salmon aside.

Flour the surface of a cutting board, place the puff pastry on the board, and use a rolling pin to extend the dough into a thin oval. Place a layer of sauteed spinach in the center, top with salmon fillet, then cover the surface of the salmon with pesto cream cheese, followed by another layer of sauteed spinach. Brush the edges of the dough with an egg wash, season the salmon with salt and pepper, and wrap the dough around the salmon to form a rectangular pouch. Turn it over, egg wash the top surface of the dough, then use a small knife to cut criss-cross lines on the dough.

Smear cream cheese mixture on the salmon. Add another layer of spinach, egg wash the edge of the dough, season with salt, fold up the dough, flap up the dough, egg wash the dough surface, then fold it up. Cut the cross line on the dough. Bake at 400 ºF / 200 ºC for about 25 minutes, until the pastry turns a golden-brown.

Cut potatoes in half and place in a bowl; toss with olive oil, salt, black pepper, and rosemary leaves, then transfer potatoes to an oven-safe pan. Place potatoes face-side down to sauté over medium heat, when potatoes turn a light golden brown, flip them over to cook the other side lightly. Transfer the pan to the oven, and bake at 400 ºF / 200 ºC for 20 minutes.

Cut the salmon wellington into slices and serve with rosemary potatoes on the side.