Salmon Wellington

To Oven Bake Salmon Wellington:

1. Preheat the oven to 400 degrees F / 204 degrees C / gas mark 6.
2. Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
3. Add the thawed and drained spinach and stir to incorporate with the onions.
4. Transfer spinach mixture to a bowl, combine with the Boursin cheese and season with salt and pepper.
5. Prepare a baking sheet with parchment paper, then add the puff pastry.
6. Place the salmon onto the puff pastry, season well with salt and pepper and top the with the cheesy spinach mixture.
7. Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal.
8. Flip the wellington over so it is smooth side up, and make several slits in the pastry with a sharp knife.
9. Brush the surface of the pastry dough with a well beaten egg.
10. Place the prepared salmon on a parchment lined baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.

To Air Fry Salmon Wellington:

1. Preheat an air fryer to 360 degrees F / 182 degrees C.
2. Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
3. Add the thawed and drained spinach and stir to incorporate with the onions.
4. Transfer spinach mixture to a bowl, combine with the Boursin cheese, and season with salt and pepper
5. Lay the puff pastry flat on a cutting board or other work surface, place the salmon onto the puff pastry, season well with salt and pepper, and then top it with the cheesy spinach mixture.
6. Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal. Gently turn it over so the smooth side is facing up, and use a sharp knife to make several slits in the top of the pastry.
7. Transfer the pastry wrapped salmon to the preheated air fryer and cook for 15 minutes.
8. Flip the salmon wellington over, and cook for another 15 minutes until the salmon is cooked through and pastry is golden brown.