Ingredients
-
1 sheet puff pastry, thawed
-
4 skinless salmon fillets (5–6 oz each)
-
2 tbsp Dijon mustard
-
1 tbsp lemon juice
-
2 cups fresh spinach (or 1 cup cooked, squeezed dry)
-
4 oz cream cheese, softened
-
2 cloves garlic, minced
-
1 tbsp fresh dill or parsley, chopped
-
1 egg, beaten (for egg wash)
-
to taste salt & pepper
Instructions
1. Prep the filling: Mix cream cheese, garlic, dill, lemon juice, salt, and pepper. Stir in chopped spinach.
2. Season the salmon: Pat fillets dry and season both sides with salt and pepper. Brush tops with Dijon mustard.
3. Assemble: Cut puff pastry into 4 rectangles. Spread a layer of spinach mixture in the center of each. Place salmon (mustard side down) on top. Fold the pastry over and seal the edges well.
4. Chill briefly: Refrigerate the wrapped salmon for 10–15 minutes to help the pastry firm up.
5. Bake: Brush with egg wash. Bake at 400°F for 25–30 minutes until golden brown and salmon is cooked through.
6. Serve: Let rest 5 minutes. Serve with lemon wedges or a light cream sauce.