- Pre-heat oven to 400F and line a baking sheet with parchment paper.
- Remove salmon from packaging and wipe dry with a paper towel and season with salt and pepper.
- Heat a medium sautépan on medium-high heat and add butter. Sauté onions until softened and add garlic and cook for 30 seconds more. Mix in chopped spinach and add in cream cheese, capers and thyme. Season with 1 tsp. Kosher salt and 1/2 tsp.ground black pepper. Mix until it’s combined and remove from heat. Allow to cool slightly.
- On a cutting board, carefully open up one sheet of puff pastry and place the salmon in the center. Brush egg yolk all around the puff pastry edge and spread cooled spinach mixture on top of salmon to cover evenly. Place the second puff pastry sheet on top and press on edges so it seals with the egg yolk. Use a knife to trim and discard sides of puff pastry and brush more egg yolk on top. Place on baking sheet and cook for 25-30m until puff pastry is golden brown.Allow to rest for 5 minutes before cutting into slices and serving.
- Serves 8
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