SALMON WELLINGTON
1 Container Garlic and Herb Cream Cheese
1 Package Frozen Chopped Spinach (thawed and drained)
6 Salmon Filets
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/2 Half Package Puff Pastery (thawed)
1 Egg, lightly beaten
Preheat oven to 400F. In a bowl combine cream cheese, spinach, salt, pepper and garlic powder. Coat a flat baking sheet with pam. Place salmon filets on baking sheet about 3 inches apart. Spread top of each salmon with spinach mixture. On a floured surface, gently roll pastry out. Cut into 6 rectangles about 1/2 inch thick. Place a piece of pastry on each salom filet, tuck edges under salmon. Pastry may not cover entire filet. Brush with egg. Bake for 25 minutes or until golden brown. Let stand 5 minutes. Enjoy with rice and a salad!