Salmon en Croute

Ingredients

• 1½ lb salmon fillets, skinless
• 2 sheet puff pastry sheets
• 5 oz fresh spinach
• 4 oz cream cheese
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• ½ lemon
• 1 egg
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Thaw puff pastry according to package directions.
2. Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Squeeze out excess water and chop finely.
3. In a bowl, combine cream cheese, chopped spinach, dill, chives, salt, and pepper. Mix well.
4. Pat salmon fillets dry and season with salt, pepper, and a squeeze of lemon juice.
5. Roll out each puff pastry sheet slightly. Spread half of the spinach mixture onto the center of each pastry sheet. Place a salmon fillet on top of the spinach mixture.
6. Fold the puff pastry over the salmon, sealing the edges completely. Trim excess pastry if needed. Place seam-side down on a baking sheet lined with parchment paper.
7. Whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of the pastry parcels with the egg wash.
8. Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the salmon is cooked through (internal temperature of 145°F/63°C).