2 x 320g sheets of ready-rolled puff pastry
1 salmon, in two fillets, all pin bones removed
Salt and black pepper
Zest of 1 lemon
2 tbsp fresh parsley, chopped
200g spinach, cooked and all water squeezed out
1 egg yolk, beaten with a little water
- Place one sheet of puff pastry on a floured work surface. Top with one side of salmon, flesh side-up. Season with salt and pepper and scatter over the lemon zest and parsley. Spread the spinach on top.
- Brush the pastry around the salmon with the beaten egg yolk. Take the second sheet of puff pastry and place over the salmon. Seal the pastry around the salmon and trim away the excess.
- Place the salmon parcel on a baking tray and bake for 50-60 minutes.
Per serving: 720kcals, 44.4g fat (10.6g saturated), 37.4g carbs (0.8g sugars), 38.8g protein, 2g fibre, 0.314g sodium