Salmon Wellington

2 large leeks, white part only, thinly sliced and cleaned

2 tablespoons 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 package frozen puff pastry (2 sheets), thawed

4 (5 to 6 ounce) skinless salmon fillets

Saute leeks in butter in a medium skillet over medium heat about 5 minutes or until softened. Stir in garlic, and cook 1 minute. Add wine; cook 5 minutes or until liquid evaporates. Remove from heat, and stir in lemon zest, 1/4 teaspoon salt, and 1/8 tsp pepper.

Roll out each pastry sheet on a lightly floured surface into a 12 inch square. Cut each in half, forming 4 (12-x6-inch) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; place fillets lenghtwise on top of leek mixture. Fold short sides of pastry over fillets. pinch togethet long sides of each pastry to seal. Place Wellingtons, seam side down, on an ungreased baking sheet.

Bake at 425 degrees for 18 to 20 minutes or until pastry is golden brown. Let stand 5 minutes. Cut each pastry diagonally in half using a serrated knife. Makes 4 servings.

Roasted Green Beans

Toss 1 pound trimmed green beans with 2 teaspoons olive oil. Arrange in a single layer in a shallow pan. Bake at 425 degrees, stirring once, 18 to 20 minutes or until lightly browned and crisp-tender. Sprinkle with salt and pepper; toss to combine.