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Preheat oven to 400° Fahrenheit/200° Celsius.
Pat each salmon fillet dry with paper kitchen towels and season with salt and pepper and set aside.
In a small bowl, mix together cream cheese, chopped dill, and lemon juice.
Unfold puff pastry and roll it out thinnish. You need enough pastry to wrap each fillet in it.
Cut the pastry in half and place one fillet close to one of the edges (make sure there is enough left over for folding).
Spread cream cheese mixture over and fold over the remaining pastry.
Brush the 3 edges with milk or egg wash. Then, seal the edges by pushing the pastry down, first with fingers, then with a fork. Repeat with the second fillet.
Transfer both salmon puff pastry pockets onto a baking tray lined with baking parchment.
Brush milk or egg wash over each puff pastry pocket.
Bake in a preheated oven at 400° F. for 20 minutes or until the pastry is golden brown and puffed and salmon is cooked through.
Let it rest for 10 minutes. Serve.