Salmon Wellington with Creamy Spinach Filling

Preheat oven to 425°F (220°C).
In a pan over medium heat, melt the butter. Add garlic and onions, cooking until translucent.
Add spinach, salt, and pepper, cooking until wilted.
Stir in breadcrumbs, cream  cheese, Parmesan, and dill until evenly combined. Remove from heat and let cool.
On a floured surface, smooth out the puff pastry sheet. Place the salmon in the middle and season both sides with salt and pepper.
Spread the spinach mixture evenly over the salmon.
Fold the long edges of the puff pastry over the salmon and spinach. Trim excess pastry, fold the shorter ends on top, and seal. Flip the wrapped salmon onto a parchment-lined baking sheet, seam-side down.
Brush the top and sides with beaten egg. Score shallow diagonal lines on top with a knife to create a crosshatch pattern. Brush again with egg wash.
Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
Slice and serve hot.
Serving Suggestions

Pair with a fresh green salad for a lighter meal.
Serve alongside roasted vegetables like asparagus or carrots.
Add mashed potatoes or rice as a hearty side.
Drizzle with lemon butter sauce for extra flavor.
Garnish with fresh dill or parsley for a vibrant finish.