Salmon Wellington

Place the cleaned salmon (skin removed) onto the puff pastry sheet. Season it with salt and pepper.

Prepare the ragu: sauté the garlic and spinach in a non-stick pan. Once the spinach leaves have sufficiently wilted, add the Vegajó Plain spread to thicken the mixture.

Distribute the ragu evenly over the top of the salmon, then fold the puff pastry sides over it. Prick or score the top of the resulting parcel diagonally. Spray with olive oil, sprinkle with your choice of seeds, and bake at 180°C for 25 minutes until done.