We bring water to a boil in a saucepan, cook the spinach over medium heat for 5 minutes, drain, and set aside.
We sprinkle herbs on the salmon on both sides and let it marinate for a few minutes in white wine.
We roll out the sheets of puff pastry. On one of them, we place a mound with half of the cooked spinach, add two tablespoons of béchamel, and put a salmon fillet on top. We season with salt and pepper.
We cut the excess puff pastry and close it to form a little package, leaving the folds underneath. We proceed in the same way with the other sheet of puff pastry.
For decoration, we can use a lattice cutter on the leftover dough, or cut strips and place them crossed over the salmon packages.
We brush the puff pastry packages with beaten egg, decorating and adding more flavor with a little herbs over the brushed egg.
We bake for about 20 minutes and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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