Spinach Salmon Wellington

• 2 tablespoons olive oil
• 1/4 cup onion, chopped
• 1 can chopped spinach, drained
• 8 ounces crabmeat
• 1 egg, well beaten
• 1 teaspoon dill weed
• 1 teaspoon fresh thyme
• 1 teaspoon fresh lemon rind, finely grated
• 1 1/2 lbs salmon fillets, skinless
• 12 ounces puff pastry
• 1 egg, beaten with 1 tablespoon water

1. Heat oven to 400 degrees.
2. Saute onion in olive oil until clear.
3. Add spinach and seasoning and fold in the crabmeat.
4. Simmer for 5 to 10 minutes.
5. On lightly floured board, roll puff pastry dough to twice the width of salmon fillet.
6. Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll.
7. Place seam side down and fork edges to seal.
8. Brush with egg wash.
9. Bake 20 to 25 minutes.
10. Garnish with lemon zest.

olive oil, onion, chopped spinach, crabmeat, egg, dill weed, thyme, lemon rind, salmon, pastry, egg

Taken from www.food.com/recipe/spinach-salmon-wellington-23904 (may not work)