🐟 meat pie for salmon lovers! These salmon Wellington pastry bites are such a fun and cute appetizer to make for the holidays! They’re flavorful and filled with omega-3s from @wildplanetfoods Wild sockeye salmon! Enjoy them with my creamy dill sauce for even more protein! ✨Save this because I’m leaving the recipe below for you to make for your next holiday get together! #wildplanet #wildplanetpartner #easyrecipes #easyrecipe #pescatarian #tinnedfish #salmonrecipe #salmonwellington #salmonencroute #puffpastry #appetizer #healthyrecipes #asmr Ingredients 6oz spinach 4 garlic cloves, minced 1 small shallot, finely minced Zest of 1 lemon 1/2 tsp salt 1/4 tsp black pepper 1 6oz can Wild Planet wild sockeye salmon, drained 3 oz cream cheese, softened 1/4 cup grated Parmesan cheese 2 sheets puff pastry, thawed 1 egg, beaten 1 tbsp water Creamy dill sauce 1/2 cup cottage cheese, blended 2 tbsp lemon juice 1/2 tsp salt 3-4 tbsp dill, minced Instructions 1. In a pan over medium-low heat, add oil and shallots. Saute until softened. Add garlic and cook until fragrant and softened. 2. Add spinach, salt, black pepper, and lemon zest. Give it a mix. Cook, stirring frequently to wilt the spinach. Continue cooking until all the moisture has evaporated, about 8-10 minutes. 3. Turn the heat to low and add in Wild PlanetWild Sockeye Salmon, breaking up any large clumps. Mix in the cream cheese and parmesan cheese until combined. Remove from heat. 4. Preheat your oven to 400F. 5. Roll out one sheet of puff pastry on a floured board. Place tablespoons of the cooled filling evenly across the pastry, leaving 2 inches of space between each mound. 6. Mix together an egg and water to make an egg wash. Brush the pastry around the filling with egg wash. Carefully add a second sheet of puff pastry on top, gently pushing the pastry down around the filling. Recipe continued in the comments ⬇️