Servings 4
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Skill Level Medium

  • 1 1/2 pound altantic salmon filet (skin and pin bones removed)
  • 1 tbsp Cal & Gary's butter
  • 1 tbsp Cal & Gary's Dijon
  • 2 tbsp Cal & Gary's extra virgin olive oil
  • 1 tbsp Cal & Gary's organic garlic powder
  • Zest of 1 lemon
  • 1/2 tsp dried orgeno
  • 1 egg yolk
  • 1 block frozen puff pastry

Spinach feta filling

  • 4 cups spinach
  • 2 gloves garlic, minced
  • 2 tbsp Cal & Gary's extra virgin olive oil
  • 1 tsp dried dill
  • 1/2 cup crumbled feta

How to make it

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper, garlic powder and oregano. Set aside.
  3. Heat the oil in a large, non-stick skillet. Add garlic and cook until fragrant approx. 2 minutes. Then add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the dill and season with salt and pepper to taste. Stir in the feta. Remove from the heat and let cool.
  4. In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
  5. Place the thawed puff pastry on a lightly floured work surface and roll it into a 12×14-inch rectangle. Remove the salmon fillet from the refrigerator and place on a plate. Brush the top of the fillet liberally with the butter mixture, then place the fillet, butter-side down, in the center of the piece of puff pastry. Spoon the cooled spinach mixture over the top.
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  • 1 1/2 pound altantic salmon filet (skin and pin bones removed)
  • 1 tbsp Cal & Gary's butter
  • 1 tbsp Cal & Gary's Dijon
  • 2 tbsp Cal & Gary's extra virgin olive oil
  • 1 tbsp Cal & Gary's organic garlic powder
  • Zest of 1 lemon
  • 1/2 tsp dried orgeno
  • 1 egg yolk
  • 1 block frozen puff pastry

Spinach feta filling

  • 4 cups spinach
  • 2 gloves garlic, minced
  • 2 tbsp Cal & Gary's extra virgin olive oil
  • 1 tsp dried dill
  • 1/2 cup crumbled feta