Salmon Wellington with Rainbow Swiss Chard Filling | Gold Seal

Ingredients

• 1 tbsp olive oil
• ½ white onion, diced
• 2 cloves of garlic, minced
• 1 bunch swiss chard, stems and leaves finely chopped
• 2 tbsp lemon juice
• ½ cup full-fat coconut milk
• 2 tbsp thyme, finely chopped
• Salt and pepper to taste
• ½ sheet puff pastry
• 1 tbsp dijon
• 1 can (170g) Gold Seal Wild Sockeye Salmon (Skinless/Boneless)
• Salt and pepper, to taste
• 1 egg, beaten