Salmon Wellington

Ingredients:
1 tbsp. kosher salt
1 1/2 pounds salmon fillets
1 tsp. chopped fresh thyme
1 tsp. dried oregano
1 tsp. chopped fresh basil leaves
2 tsp. dried dill weed
1/2 cup Dijon mustard
1 1/2cups mayonnaise
3/4 cup crumbled feta cheese
1 cup frozen chopped spinach (thawed and drained)
1 (17.5oz) package frozen puff pastry (thawed)
1 egg white (beaten)

Directions:

1. Preheat an oven to 375 degrees F
2. Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
3. Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pasry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
4. Bake in the preheated over until the pastry is golden brown and the salmon flakes easily with a fork (about 45 minutes).