- Unsalted butter 50g
- Dijon mustard20g
- Lemon zest 15g
- Salt flakes and black pepper
- Fresh thyme 20g
- Extra virgin olive oil 20ml
- Fresh baby spinach 500g
- 2 cloves garlic minced
- Freshly grated Parmesan cheese 50g
- 1 large egg yolk 20ml + water
- 2 sheet frozen puff pastry 500g, thawed in the refrigerator
- Salmon fillets 300g, skin removed
- Place a rack in the center of your oven and preheat your oven to 200 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
- Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, teaspoon kosher salt, and black pepper. Set aside
- Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining salt and pepper. Stir in the Parmesan. Remove from the heat and let cool.
- In a small bowl, lightly beat the egg yolk with water to act as an egg wash. Set aside.
- Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
- Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
- Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a “glue”), then brush its top with egg wash. Repeat until all 4 sides are folded over.
- Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
- Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
- Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.
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