- 2 Tbsp butter
- 2 cloves garlic, chopped
- 1/2 medium onion, chopped
- 5 ounces spinach
- 2 tsp salt, 2 tsp pepper
- 1/3 cup breadcrumbs
- 4 oz cream cheese
- 1/4 cup shredded parmesan cheese
- 2 Tbsp dill, chopped
- 1 sheet puff pastry
- 1 salmon filet
- 1 egg, beaten
Preheat oven to 425. In a pan over medium heat, melt butter. Add the garlic and onions, cooking to translucent. Add the spinach, 1 tsp salt and pepper, cooking up spinach is wilted. Add the breadcrumbs, cream cheese, parmesan, and dill. Stir until evenly mixed. Remove from heat and set aside.
On a cutting board, smooth out puff pastry sheet. place salmon in the middle and season with remaining salt and pepper. Place several spoonfuls of spinach mixture on top of salmon, but do not let it spill over the sides. Fold the edges of the puff pastry over the spinach and salmon. Trim any excess pastry from ends. Flip it over and transfer to baking sheet lined with aluminum foil.
Brush the beaten egg on the top and sides of pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Brush the top again with egg wash.
Bake for 20-25 minutes, until pastry is golden brown. Slice and serve. Makes 2 servings.