Heat olive oil in sauté pan; add spinach, sun dried tomatoes, shallots, and garlic. Cook until spinach is wilted, season to taste.
Season salmon with salt and lemon pepper as needed.
Cut puff pastry into six 5”x 5” pieces (reserve two pcs). Place each piece of pastry so top and bottom corners face you. Place spinach evenly on each piece of pastry towards the bottom. Lay salmon on top of each mound of spinach. Pull the corner facing you at the bottom towards you and over the salmon.
Brush pastry with egg wash.
Pull pastry from left and touch corners. Repeat with right side of pastry so each of the three corners connect in the center. The salmon will be tucked into the puff pastry, neatly sitting on one remaining open corner at the top.
Brush each pastry completely with remaining egg wash.
Back salmon in preheated 400-degree oven until pastry is golden and salmon cooked through.
Start sauce by sweating shallots in butter. Add wine and reduce by half; add cream and reduce by half. Add Dijon and dill.
Serve sauce on plate, top with salmon.
1 tbsp Roma® Oil, Olive
12 oz Peak Fresh Produce® Spinach, Baby
1 oz Roma® Tomatoes, Sun-Dried
1 tbsp Peak Fresh Produce® Shallot(s), minced
2 tsp Peak Fresh Produce® Garlic, minced
Morton® Kosher salt, to taste
Magellan® lemon & pepper seasoning
Magellan® Nutmeg, ground
4 pc Bay Winds® salmon
1 pc Heritage Ovens® puff pastry
1 ea Nature's Best Dairy® Egg(s), beaten
1 tbsp Nature's Best Dairy® Butter
2 tbsp Peak Fresh Produce® Shallot(s), minced
1/4 cup wine, white
1 pt Nature's Best Dairy® Cream, Heavy
1 tbsp Grey Poupon® Dijon Mustard
1 tbsp Peak Fresh Produce Dill, stemmed, minced
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf