The Coulter Kitchen

2 tablespoons butter

2 cloves garlic, chopped

1/2 medium onion, chopped

5 oz fresh baby spinach

1 teaspoon salt, for spinach

1 teaspoon pepper, for spinach

1/3 cup breadcrumbs

4 oz cream cheese

1/4 cup shredded parmesan cheese

2 tablespoons fresh dill, chopped

1 sheet puff pastry, softened to room temperature

1 salmon fillet

1 teaspoon salt, for salmon

1 teaspoon pepper, for salmon

1 egg, beaten

Preheat oven to 425 degrees

In a pan over medium heat, melt butter. Add garlic and onions, cooking until translucent. Add spinach, salt and pepper, cooking until spinach is wilted. Add breadcrumbs, cream cheese, parmesan and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper. Place several spoonfuls of the spinach mixture on top of salmon, smoothing it out so that it does not spill over sides. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim excess pastry from the ends, then fold ends on top. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper. Brush the beaten egg over 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 top again with egg.

Bake for 20-25 minutes until pastry is golden. 

Slice and Serve.