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Place a skillet on a burner and bring to medium heat. Add the butter.
Once the butter begins to melt, add the diced onion. Sautée until fragrant and golden.
Add the olive oil and garlic. Fold in the fresh spinach, one handful at a time.
Generously salt the spinach onion blend.
Reduce the heat to low. Add in the cream cheese, capers and dill.
Top with lemon zest.
Mix to combine. Set the filling aside.
Season a filet of salmon with salt.
On a cutting board, unfold a puff pastry sheet to a full square.
Mix together the egg wash ingredients, and spread the egg wash on the puff pastry sheet.
Lay the salmon on the center of the puff pastry sheet.
Spread the filling evenly on top of the filet of fish.
Place an additional puff pastry sheet over the top of the filet.
Use the puff pastry to encase the fish, ensuring there are no holes for the filling to escape.
Cut away excess puff pastry.
Bake at Cook at 375F until internal temperature reaches 130F.