Salmon en Croute

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Heat olive oil in a large skillet over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool completely, then squeeze out excess moisture.

3. 3

   In a bowl, combine cream cheese, garlic, dill, parsley, capers, lemon zest, and the cooked spinach. Season with salt and pepper.

4. 4

   Season salmon fillet with salt and pepper on both sides. Brush with Dijon mustard.

5. 5

   Roll out puff pastry on a lightly floured surface to accommodate the salmon fillet with 3-inch borders on all sides.

6. 6

   Spread half the spinach mixture down the center of the pastry. Place salmon on top, then spread remaining spinach mixture over the fish.

7. 7

   Brush pastry edges with beaten egg. Fold pastry over salmon, sealing edges by pressing with a fork. Trim excess pastry if needed.

8. 8

   Place seam-side down on prepared baking sheet. Brush top with beaten egg and score decorative lines with a knife.

9. 9

   Bake for 20-25 minutes until pastry is golden brown and internal temperature reaches 145°F (63°C).

10. 10

    Let rest for 5 minutes before slicing with a sharp serrated knife. Serve immediately.