Pre-heat oven to 425 degrees Fahrenheit.

Bring a skillet to medium heat and melt butter and olive oi.. Add shallot and saiute for 1-2 minutes. Add garlic and saute for another 30 seconds- 1 minute.

Add fresh spinach and place a lid over to help the greens wilt and toss everything together.

Add fresh dill, lemon zest and juice, nutmeg, salt and pepper and stir to combine.

Add the cream cheese and use a spatula to break it down and melt into the mixture. Once fully combined and creamy, remove from heat and let cool.

Lightly dust flour on a clean work surface and roll out 1 sheet of puff pastry until thin, but not see through. This will help the pasty cook more evenly with the filling and cut pastry in half so you have 2 rectangular pieces.

Place a salmon filet on each piece of puff pastry and brush 1 tablespoon of Dijon mustard on each filet. Divide creamy spinach mixture between the 2 filets and spoon over salmon.

Fold in the sides of the pastry, creating a little package and place parcels on parchment lined baking sheet,m seam side down.

Use a pairing knife to lightly score the top of the pastry to create a design. Brush with egg wash all over the top and sides and sprinkle with coarse sea salt.

Bake salmon wellingtons at 425 degrees Fahrenheit for 25 minutes, then tent with foil and continue baking for another 10 minutes.

Once done, remove from oven and let cool for 5 minutes before cutting into.

Serve with lemon wedges and enjoy.