Spinach Salmon Wellington

Directions

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