Salmon Wellington with Creamy Spinach

Let the puff pastry thaw in the refrigerator overnight, then take it out onto the counter 10 minutes before use.

Heat olive oil in a large skillet over medium heat. Add the finely chopped shallots and garlic, and sauté until fragrant, about 3-4 minutes. Reduce heat, add the chopped baby spinach, and stir until it wilts. Cook off any excess liquid.

Add the dill and cream cheese, remove from heat, then stir until smooth. Season with salt, pepper, and lemon zest. Let cool for 5-10 minutes, then stir in the egg yolk.