5-Ingredient Salmon Wellington Dinner

Prep: 15 minutes
Roast: 25 minutes • Serves: 4

1.Position 2 oven racks to upper and lower positions; preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. Gently roll each puff pastry sheet into 10-inch square; cut each in half. Sprinkle salmon with 1/4 teaspoon each salt and pepper; spread dip over 1 side of salmon and place 1 salmon fillet, dip side down, in center of each pastry half.

2.In small bowl, whisk eggs and 2 teaspoons cold water. Brush edges of each pastry half with egg mixture; fold 2 opposite sides of pastry up and over salmon, overlapping on top of salmon, and brush seam with egg mixture. Fold remaining 2 opposite sides of pastry up and over salmon, overlapping on top of salmon; crimp seam with fork. Place wrapped salmon, seam side down, on 1 prepared pan; brush top and sides with egg mixture and diagonally score top of pastry several times in both directions with sharp knife. Roast salmon 13 minutes.

3.Spread asparagus on second prepared pan and spray with cooking spray; sprinkle with remaining 1/8 teaspoon each salt and pepper. Rotate pan with salmon; roast salmon and asparagus 12 minutes or until puff pastry is golden brown, internal temperature of salmon reaches 145° and asparagus is tender-crisp. Makes 4 Wellingtons and about 16 asparagus spears.

4.Serve Wellingtons with asparagus.

Approximate nutritional values per serving (1 Wellington, 4 asparagus spears):
821 Calories, 52g Fat (19g Saturated), 190mg Cholesterol, 887mg Sodium,
44g Carbohydrates, 5g Fiber, 4g Sugars, 3g Added Sugars, 44g Protein

Smart Swaps:
Salmon is full of omega-3s for heart and brain health. Be sure to pat the fish dry before wrapping so the pastry stays crisp, not soggy.