Salmon Wellington

Salmon Wellington:
2 ( 6oz) salmon filets, skin removed
1/2 pint baby portabella mushrooms
1 garlic glove
1/3 a sheet of puff pastry
salt and pepper
Olive oil

Preheat oven to 400 degrees.

Finely chop mushrooms and garlic glove (i used a food processor). Cook the mixture with a drizzle of olive oil and a pinch of salt and pepper in a saute pan for about 10 minutes.

Sprinkle salmon with salt and pepper.

Cut your puff pastry in half crosswise. Use a rolling pin to spread out enough to wrap around your salmon.

Lay your pastry on a cooking sheet, spread the mushrooms evenly on each piece, lay salmon bottom side up, and pull the pastry around. Flip fish right side up and bake for 25 minutes until pastry is golden brown.

Drizzle a little olive oil over top before baking.