Baked Fresh Salmon, seasoned with Lemon Pepper, surrounded by Spinach and Puff Pastry
- 1 pound(s) Salmon fillet rinsed, dried, skinned and cut into four portions
- 1 10 oz. package(s) spinach, frozen thawed & excess liquid squeezed out
- 1 puff pastry, frozen sheet thawed in the refrigerator
- lemon pepper (as needed)
- salt and pepper to taste
- 1/2 large egg
- flour as needed to keep pastry from sticking
- Preheat oven to 400 F.
- Cut the salmon into 4 equal pieces. Thin ends can be folded to make the piece smaller and thicker.
- Thaw the puff pastry on a sheet of wax paper at room temperature. (About 5-10 minutes). Crimp seams together. Cut sheet into four rectangle pieces. Return to the refrigerator (or freezer if needed) to firm up again.
- While the pastry is firming, make sure that your spinach is drained well. If it is, then season it to taste with salt and pepper.
- When the pastry has firmed up again, place one rectangle on cutting board, lightly dusted with flour. Using a rolling pin, or straight sided cup, roll out the pastry to a larger rectangle. Do not roll out too thin or dough will be too fragile. Beat the egg with 1 Tbsp of water. Brush the top edge and bottom edge of the puff pastry pieces with the egg wash. Place equal amounts of the seasoned spinach in the center of each piece of pastry. Spread the spinach out in an even layer, leaving 1/2 inch border of pastry all the way around.
- Season the salmon pieces generously on all sides with lemon pepper. Fit the salmon piece on the pastry, placing the salmon lengthwise on the pastry’s widest section. Roll the pastry around the salmon, making sure to seal the lengthwise seam. Use a fork to neatly crimp the ends shut. Using a fork, poke a W shape into the top of the pillow. This will allow steam to escape while baking.
- Brush outside of pillows with an egg wash and place on a foil or parchment-lined baking sheet. Bake them in a preheated 400° oven for 20-25 minutes, or until golden brown. Serve hot and enjoy!