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Ingredients

1 cup watercress, or as desired ½ lemon, zested and juiced 1 (8 ounce) package cream cheese, softened 1 clove garlic, minced 1 teaspoon dried dill weed 1 teaspoon dried parsley 1 (17.5 ounce) package frozen puff pastry, thawed 2 boneless, skinless salmon fillets 1 egg, beaten

Nutrition Info

976.3 calories carbohydrate: 58.8 g cholesterol: 133.6 mg fat: 70.9 g fiber: 2.6 g protein: 27.5 g saturatedFat: 25.2 g servingSize: - sodium: 517.1 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Place watercress in a sieve, pour boiling water over to wilt it, and drain on paper towels. Combine wilted watercress with lemon zest in a small bowl. Mix cream cheese, garlic, dill, and parsley together in a separate bowl.
Roll out 2 puff pastry sheets gently on a work surface until slightly larger than length of salmon fillets, cut sheets in half. Place 1/2 watercress mixture in center of each sheet. Spread 1/2 cream cheese mixture over watercress. Center salmon fillets on top of cream cheese mixture, squeeze lemon juice over each.
Brush the edges of the pastry with some of the egg. Fold top and bottom of pastry over the salmon, trim edges to remove excess pastry. Press pastry seams together with your fingers to seal. Transfer wrapped fillets, seam-side down, to baking sheet. Brush top with beaten egg.
Bake in preheated oven until pastry is golden brown, 20 to 25 minutes.

2 fillets

This is a fillet of salmon on a bed of herby cream cheese and watercress, wrapped in puff pastry.