A single pastry-wrapped salmon centerpiece sliced into six portions.

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Warm 1 tbsp oil in a skillet and wilt 8 oz spinach about 4–5 minutes. Cool and squeeze it thoroughly dry. Mix 4 oz cream cheese with 2 tbsp dill and 1 tsp lemon zest. Pat a 2-lb boneless salmon fillet dry, remove any pin bones and season with about half of the 1/2 tsp salt and 1/4 tsp pepper.
Roll a cold thawed pastry sheet on parchment until large enough to surround the fillet. Spread herb cream cheese over the fish, layer dry spinach on top, and season spinach with remaining salt and pepper. Wrap pastry around the fish, trim excess, seal seams and turn seam-side down on a lined sheet.
Brush with one beaten egg, cut small steam vents and chill parcel for 20 minutes. Heat oven to 400°F while it chills. Bake approximately 30–35 minutes until pastry is deeply golden and a thermometer inserted into the thickest fish portion reads 145°F; tent the top if it colors too early.
Stand five minutes, then cut into six portions with a sharp serrated knife. Verify fish temperature without mistaking hot cream cheese for the center, and document whether the pastry bottom stays crisp in the first trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 25 minutes, included in the total.

Untested estimate: spinach sauté 5 minutes, parcel oven 30–35 minutes, 20-minute pastry chill and 5-minute stand; preheat excluded.