Ingredients
1 large salmon fillet (about 1 pound), skin removed
Salt and pepper, to taste
1 tablespoon olive oil or melted butter
1 cup fresh spinach, chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1 teaspoon garlic, minced
1 teaspoon fresh thyme or rosemary (optional)
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Prepare the Filling
Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat and let cool.
In a bowl, combine cooked spinach, cream cheese, mozzarella, and herbs if using. Season with salt and pepper.
Stuff the Salmon
Season salmon with salt and pepper. Slice lengthwise down the middle without cutting all the way through to create a pocket.
Fill the pocket with the spinach and cheese mixture.
Wrap in Puff Pastry
Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface.
Place stuffed salmon in the center. Fold pastry over the salmon, sealing edges with water if needed.
Brush the top with beaten egg.
Bake
Place wrapped salmon on a parchment-lined baking sheet. Bake 25 to 30 minutes until pastry is golden and crispy.
Serve
Let cool slightly before slicing. Garnish with fresh herbs and serve warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
