Stovetop, Oven, Brush, Frying pan, Parchment paper, Sheet Tray, Knife
Be sure to follow the puff pastry package instructions! Preheat the oven to 400°F. Add the frozen spinach & a drizzle of water to a pan over medium heat.
Cover the pan, letting the spinach thaw for 5 min. Remove the lid & cook off the excess water. Then add the sour cream, cream cheese, crushed or minced garlic, salt & pepper. Stir to combine. Turn off the heat.
Lay the puff pastry sheet on a parchment-lined baking sheet. Roll out the dough according to the package instructions. Spread the spinach-cream mixture over the center of the pastry, forming a rectangle. Lay the skinless salmon over top the spinach.
Separate an egg, keeping only the yolk. Brush the pastry edges with egg. Cut long slits (1-inch apart) into the sides of the pastry. Fold in the uncut top & bottom of dough. Brush them with egg. Then braid the side strips inward, in an alternating pattern.
Generously brush the top of the pastry with egg yolk. Bake for 20-25 min at 400°F, or until the pastry is golden brown.
Remove from the oven. Let cool slightly before slicing. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Salmon & Spinach Puff Pastry" contains 772 Energy, 48 g of Fat, 51 g of Carbohydrates, 35 g of Protein, 6 g of Fiber.