Instructions

1. 1 Trim any excess fat from salmon filets.
2. 2 Cut salmon filet in half along lateral line.
3. 3 Cut each in half again so they fit together on the puff pastry sheets leaving room to fold pastry around them completely.
4. 4 Trim asparagus and peel stems.
5. 5 Place puff pastry on parchment paper lined sheet pan.
6. 6 Place peeled asparagus in center of puff pastry with tips facing the same direction, taking up the same space as the salmon filets will.
7. 7 Coat the salmon filets with prepared RC Creamy Cucumber Dill Dressing Mix and place on top of asparagus.
8. 8 Brush edge of puff pastry with egg wash and fold puff pastry over to encase all the ingredients.
9. 9 The salmon filet should be on the bottom of the folded puff pastry.
10. 10 Brush the entire surface of the salmon stuffed puff pastry with egg wash and then make a design of your choice on the puff pastry.
11. 11 Refrigerate for 20 minutes then bake in a 350°F oven until the center of the salmon reaches 140°F and the puff pastry is a golden brown.
12. 12 Let it rest for 10 minutes then slice to portion and plate over Wild Mushroom Cream Sauce.