I love the combination of salmon and spinach and this dish works great to make ahead and reheat.
- Cook Time
- Prep Time
- 4 ServingsServings
- Extra virgin olive oil
- 1 large onion, sliced
- 10 oz. frozen spinach, defrosted and drained
- 2 cloves garlic, minced
- Salt and pepper
- 2 salmon fillets (4-6 oz. each), skin removed
- 1 pound puff pastry, room temperature
- 1/2 cup shredded gruyere or Swiss cheese
1 Preheat oven to 425° F.
2 Heat a large non-stick skillet over medium high heat. Coat the bottom lightly with oil. Add onions, spinach and garlic. Saute 10 minutes until cooked and liquid is gone. Sprinkle with salt and pepper.
3 Remove to a bowl and allow to cool.
4 Bring pan up to high heat with a drop of oil. Season salmon with salt and pepper on both sides and sear the salmon fillets 1-2 minutes per side.
5 Spread the puff pastry on the counter and roll 1/8 inch thick. Layer salmon, spinach and cheese on top. Wrap dough over the mixture creating a package and sealing it in.
6 Brush with egg mixture and place seal side down on a non stick pan and cut a small slit on top for steam to escape. Bake 20-30 minutes or until golden.