1 lb (500g) Salmon Fillet
1 package of spinach
½ small onion (chopped)
2 tbsp lemon juice
½ package puff pastry, thawed
¼ tsp salt
¼ tsp pepper
In a pre-heated oven at 375°F, bake salmon fillet for 7 to 8 minutes.
Trim the spinach, removing the stems; rinse and shake off excess water. Cook the spinach in a saucepan, just until the leaves are wilted. Pat the spinach dry and then chop finely. Sautéed the onions. Mix together the spinach, onions, lemon, salt and pepper.
Take puff pastry, place your salmon in it and enclose it, one side, then the other side and then the ends.
Mix the egg yolk with 1 tbsp of water; brush some of the egg wash lightly over the seal of the folded edges. Press the edges close tightly. Bake at 375°F for 12 minutes.