Salmon Wellington

Preheat oven to 425°F and line a baking sheet with a silicone baking mat. Set aside.
Melt butter in a large non-stick pan over medium heat, then add in onions and garlic and cook until the onion is tender, about 5-10 minutes.
Stir in the chopped spinach, salt, and pepper, and continue cooking until the spinach is wilted, about 1-2 minutes.
Add in the cream cheese, breadcrumbs, and parmesan and stir until the cream cheese has melted.
Remove from heat, stir in the dill and lemon zest, taste and re-season, if necessary, then set aside.
Unfold the 2 thawed sheets of puff pastry, place them side-by-side onto the prepared baking sheet, then place 1 salmon fillet into the center of each of the sheets.
Season both sides with salt and pepper, then spoon the spinach mixture evenly on top of the fillets; do not let it spill over the sides.
Fold the edges of the puff pastry over the filling, starting with the longer sides and then the shorter ends.
Trim excess pastry from the ends, then fold the ends on top. Be sure to pinch the seams together to the best of your ability.
Flip the puff pastry-wrapped salmon over, then score the top with a knife, creating a crosshatch pattern.
Brush the top with the beaten egg, then bake in the preheated oven for 20-25 minutes, or until pastry is golden brown.
Gently slice into individual servings and enjoy!
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