Salmon en Croûte with Lemon Dill Sauce

• Seafood

  • 1 Salmon fillet (about 1 1/2 pounds

• Produce

  • 1/2 lb Asparagus

• Refrigerated

  • 1 Egg

• Condiments

  • 1 2/3 tbsp Dijon mustard
  • 2 tbsp Lemon juice, Fresh Squeezed
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 Sea salt and fresh black pepper

• Other

  • 2 (9x9 puff pastry sheets, thawed (like Pepperidge Farm
  • 1/2 teaspoon dried dill or 1 heaping teaspoon fresh

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1/2 pound asparagus, stalks trimmed and cut in half
• sea salt and fresh black pepper
• 1 salmon fillet (about 1 1/2 pounds), cut in half, skin and bones removed
• 2 (9x9) puff pastry sheets, thawed (like Pepperidge Farm )
• 1 tablespoon Dijon mustard
• 1 egg, lightly beaten
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon dried dill or 1 heaping teaspoon fresh

Directions

• Poach the asparagus in salted boiling water 3 - 5 minutes. Drain and plunge into an ice water bath, then drain again and pat dry with paper towels.
• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
• Lay a sheet of puff pastry down on a lightly floured surface. Place one half of the salmon in the middle. Spread a thin layer of mustard over top then season with salt and pepper.
• Place a row of asparagus over top and wrap the salmon like a package, brushing the overlapping puff pastry with egg wash so it sticks together. Brush the entire thing with egg then poke holes all over it with a fork, about and inch apart, especially where it is overlapped. Place on the baking sheet.
• Repeat with the second piece of salmon.
• Bake 30 - 35 minutes until puff pastry is cooked through. If it starts to get too dark cover loosely with a piece of aluminum foil.
• Meanwhile make the sauce: