• Pre-heat oven to 400°
• Make Filling- Heat 1 tsp olive oil in a saute pan over medium heat, add shallot and fennel, cook until softened, about 4 minutes. Add baby spinach, cook for 1-2 minutes until wilted. Add Boursin cheese and stir until well combined and creamy. Set aside
• Puff Pastry - Allow to thaw for 40 minutes on the counter. Once it is pliable enough to handle, roll it out on a lightly floured surface until the shape is about double in size. (You are looking for the puff pastry to be about 30-50% thinner than when you started.) This is an estimate and will depend on the thickness of your salmon. The goal is to have the salmon and the pastry finish cooking at the same time. Keep in mind the salmon will cook faster than the puff pastry. If the puff pastry is too thick, the salmon will be overcooked.

  For reference, my salmon was 1” thick, and I rolled the puff pastry until it was 30% thinner.
• Line a baking sheet with parchment paper. Place puff pastry on top.
• Coat salmon with a thin layer of dijon mustard (1 tsp total) on both sides and season with salt and pepper.
• Place salmon in the middle of puff pastry, and top with spinach fennel filling.
• Brush the edges of puff pastry, all the way around, with egg wash.
• Pull and fold the long side of the pastry over the salmon, repeat with the other side. Then fold the top and bottom over like a package. Brush with more egg wash, and gently flip over so the smooth side of the pastry is facing up. Brush the entire top with egg wash and score diagonal slits across the top of the pastry. Use a sharp knife to gently score the pastry taking care not to rip the dough.
• Bake in oven at 400° Fahrenheit for 20 minutes, turn the oven to broil, and broil for 3-4 minutes until the top of the pastry is golden brown. The internal temp of Salmon should be 135° when taking it out of the oven.

Creamy Dijon Sauce

• While the salmon is baking make sauce:

  In a small saucepan combine wine, dijon, and lemon juice. Cook until liquid has reduced by half and alcohol has burned off. Slowly whisk in the heavy cream and sour cream. Allow to warm through and thicken. Remove from heat and pour into a bowl to serve.
• Transfer Salmon Wellington to a serving plate, cut, and serve. Drizzle sauce over individual servings.