Salmon en Croûte

Ingredients

• 2 tablespoons olive oil , divided
• 0.5 onion , chopped
• 1 cup chopped fresh mushrooms
• 2 teaspoons minced garlic , divided
• salt and ground black pepper to taste
• 1 cup baby spinach
• 1 tablespoon all-purpose flour , or as needed
• 2 sheetss frozen puff pastry , thawed
• 1 boned , 1 ½-pound
• 0.5 teaspoons smoked paprika , or more to taste
• 1 egg , beaten

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.

3. 3

   Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.

4. 4

   Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.

5. 5

   Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.

6. 6

   Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.

7. 7

   Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.

8. 8

   To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.

9. 9

   Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.