Prep Time:	20 min.
Cook Time:	20 min.

Ingredients:

• 2 large leeks, white part only, thinly sliced
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 tsp lemon zest
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground black pepper, divided
• 1 (17.3 oz) package frozen puff pastry (2 sheets), thawed
• 4 (5- to 6-oz) skinless salmon fillets (skin ok)

1. Saute leeks in butter in a medium skillet over medium heat about 5 mins or until softened. Stir in garlic, and cook 1 min. Add wine; cook 5 mins or until liquid evaporates. Remove from heat, and stir in lemon zest, 1/4 tsp salt, and 1/8 tsp pepper.
2. Roll out each pastry sheet on a lightly floured surface into a 12-in square. Cut each in half, forming 4 (12- x 6-in) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle. Sprinkle fillets evenly with remaining 1/4 tsp salt and remaining 1/8 tsp pepper; place fillets lengthwise on top of leek mixture. Fold short sides of pastry over fillets. Pinch together long sides of each pastry to seal. Place wellingtons, seam-side down, on an ungreased baking sheet.
3. Bake at 425 F for 18 to 20 mins or until pastry is golden brown. Let stand 5 mins. Cut each pastry diagonally in half using a serrated knife.

Notes:

• Place fillets on parchment paper—helps keep the bottom from getting soggy.