Puff Pastry Wrapped Salmon

Puff Pastry Wrapped Salmon

I'm always trying to find something new to do with salmon other than the same old thing of roasting it. I stumbled across this recipe on Pinterest. I love puff pastry and it's stuffed with pretty much spinach dip and salmon, doesn't get much better than that. And, it was super, super easy. You literally can't mess this up. 

Ingredients

2 Tbsp butter

2 cloves garlic-minced

1/2 medium onion-diced

5 oz fresh spinach-chopped

Salt & Pepper

1/3 cup breadcrumbs

4 oz cream cheese

1/4 cup Parmesan cheese-shredded

2 Tbsp fresh dill-chopped

2 sheets (1 package) frozen puff pastry defrosted

1 lb fresh salmon

1 egg-beaten

Directions

Preheat oven to 425 degrees. In a large skillet melt butter and add garlic and onions. Cook until translucent about 5 minutes. Add spinach and season with salt & pepper. Cook until spinach is wilted. Add the breadcrumbs, cream cheese, Parmesan and dill. Stir until combined. Remove from heat. On your counter place the two pieces of puff pastry down and pinch the seam together and use a rolling pin to roll to double the size of your salmon fillet. Place the salmon on the puff pastry and season with salt and pepper. Spoon the spinach mixture on the salmon. 

Fold the edges of the puff pastry over the salmon, pinching the seams together. Flip the wrapped salmon over and transfer to a sheet pan lined with parchment paper, seam side down. Brush the beaten egg on top. Score the top of the pastry with a knife to create a cross pattern. Do not go all the way through the puff pastry. Brush to top again with the egg wash. Bake for 25 minutes until the pastry is golden brown.