Add spinach and garlic in a hot pan. Cook for a few minutes without oil. As spinach wilts, drain all the water out from the spinach. Set aside, cool down. Mix well with cream cheese, salt and pepper.
On a lightly floured work surface, place the puff pastry and cut into a rectangle which is slightly bigger than the salmon fillet. Save up the leftover pastry.
Remove the salmon skin, dry it with paper towel. Season with salt and pepper. Put in the middle of the puff pastry sheet. Place cream cheese mixture on top.
Brush the egg wash on the edges of the pastry. Fold one side of the pastry over to cover the fillet. Wrap until the fillet is well-sealed.
Place the wrapped fillet upside down on a baking tray lined with parchment paper. Brush egg wash all over the, then with a sharp knife, make few cuts on top in each direction in a crosshatch pattern.
Bake the wrapped salmon fillet in a preheated oven at 220 C for 20 mins or until the party is golden and cooked through.
Serve hot, enjoy!
My family loved it and asked for the recipe.