2 sheets (approx. one 450g box) frozen puff pastry
½ cup loosely packed arugula or spinach
½ cup loosely packed basil
¼ cup loosely packed dill
2 tablespoons capers
1 garlic clove, minced
½ lemon, zested and juiced
1 cup goat cheese or feta cheese
Salt & pepper
2 teaspoons Dijon mustard, optional
1–1.25kg skinless salmon fillet
1 small bunch asparagus, trimmed
1 egg
Directions
Thaw the puff pastry according to the package directions.
Line a sheet pan with parchment paper and set aside.
Finely chop the arugula, basil, dill, and capers and add to a bowl along with the garlic, lemon zest, lemon juice, and goat cheese or feta cheese. Beat well to combine and season with salt and pepper.
Cut the salmon fillet into two equal pieces and set aside.
Roll out one sheet of puff pastry so that it is about an inch bigger than the halved salmon fillets. Spread the Dijon mustard over the puff pastry, leaving about a 1-inch border around the edge. Transfer to the prepared sheet pan and top with one of the salmon fillets. Season with salt and pepper, top with the herb mixture, and layer on the asparagus. Top with the second piece of salmon and season with salt and pepper.
Beat the egg and lightly brush onto the edge of the pastry. Roll out the second sheet of puff pastry to fit over of the salmon and drape overtop. Using the tines of a fork, press the edges to seal the top and bottom of the pastry together. Lightly brush the top of the pastry with egg wash and transfer the salmon to the fridge for 30 minutes or up to 1 day.
When ready to bake, adjust your oven rack to the bottom position and heat it to 425ºF.
If desired, using a spoon or a paring knife, press or lightly score a fish scale pattern over the top of the pastry. Lightly scatter the top with a pinch of salt and bake for about 30 minutes or until the pastry is golden brown and the salmon is cooked through to 125ºF to 130ºF.
