Salmon Wellington in Puff Pastry

Finely dice the onion and mince the garlic, then sauté them in a pan until soft.

Add the spinach, season with salt and pepper, and cook until it wilts.

Remove the pan from the heat and stir in the cream cheese, lemon zest, lemon juice, and finely chopped dill.

Roll out the puff pastry and brush it with beaten egg.

Place the salmon fillet down and evenly spread the creamy filling on top.

Cover with the second sheet of pastry and carefully crimp the edges to seal.

Brush the surface with egg for a golden crust.