- 1 tbsp Butter, melted
- ½ tsp Minced Garlic
- 1 Lemon, zested
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Fresh Dill
- 2 tsp Olive Oil
- 4 cups Baby Spinach
- 2 tsp Minced Garlic
- 3 tbsp Grated Parmesan Cheese
- 1 Egg
- 1 tsp Water
- 10 oz Puff Pastry
- 2 8 oz Salmon Fillets
Method of Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with pan release.
Heat oil in a pan. Add spinach in handfuls and cook until wilted. Add garlic and cook for 1 minute.
Stir in parmesan cheese until melted. Remove from heat and set aside.
Mix the melted butter, minced garlic, lemon zest, salt, pepper and dill together.
Place the puff pastry on the parchment lined sheet pan.
Brush the tops of the salmon with the mixture. Then place each salmon fillet butter side down in the center of the pastry.
Spoon the spinach and cheese mixture on the top of each salmon fillet.
Brush the puff pastry with an egg wash, then fold each side. Carefully flip the salmon over so the folded side is underneath.
Score the tops of the pastry with a knife and brush with the egg wash.
Bake for 20-25 minutes or until pastry is flaky and golden brown.