Producer: Get Hooked Seafood

Description: Recipe by Laurence Hauben and made in-house. Flaky puff pastry wrapped around a tender fillet of salmon accompanied by garlicky spinach and sun dried tomatoes.

Ingredients: Wild Alaskan Sockeye Salmon. Puff Pastry (Enriched Wheat Flour ([Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Ascorbic Acid as a Dough Conditioner), Butter (Pasteurized Cream [Milk], Natural Flavorings), Water, Enzymes, Salt.), sun dried tomatoes (naturally dried tomatoes, glucose, citric acid, sulfur, salt) spinach, basil, creme fraîche (pasteurized cultured cream), garlic, olive oil, and salt. 

Size: 1 Wellington 

Instructions: Remove from packaging and place on a lined baking sheet. Bake from frozen for 10 minutes 450F. Lower temp to 425F and continue baking for 20 minutes or until top has begun to brown.