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In a large pan heat 1 tablespoon of olive oil over medium heat. Add onions, garlic, and thyme and saute until fragrant, then add in spinach and season with Italian seasoning, salt and pepper stirring until wilted.
Season the salmon with old bay, garlic powder, salt, and pepper on both sides.
In a medium bowl add cream cheese, the spinach mixture, basil, sun dried tomatoes, parmesan cheese and season with salt to taste.
On a floured surface add the puff pastry and place the salmon in the middle of the puff pastry, leaving an inch of space around it to seal.
Spread a few tablespoons of filling on your salmon depending on the size.
Brush the egg wash on the puff pastry around the salmon, then carefully, add another sheet of puff pastry on top, pressing out any air bubbles before sealing.
Next press the edges together with the side of your hand. Trim any extra dough off the sides and crimp the edges.
Crosshatch the top for a dope presentation.
Brush with an egg wash, season with flaky salt, and top with rosemary.
Note: if the dough seems to be getting too soft, refrigerate until firm. About 20 minutes.
When ready to bake, get the salmon poptart onto a sheet pan with parchment paper and bake at 380F until beautifully golden, about 30 minutes.
Let cool for a few minutes before cutting into it!
Enjoy. Hope you love this one!