Preheat your oven to 200C/180C fan. Lay the fish fillets flat on the work surface, skin down. Season with salt and pepper.
Combine 1 tsp of butter and baby spinach in a saucepan over high heat. Stir until spinach has wilted.
Place spinach in a bowl and mix in cream cheese and garlic. Season to taste. Place mixture over the salmon and roll up.
Place salmon rolls in the fridge for 10 minutes.
Unroll the puff pastry, then cut the pastry in half. Put one salmon fillet on one side of each rectangle, creating a parcel.
Brush each rectangle with egg wash.
Crimp the edges together. With the tip of a sharp knife, slash the top of each pouch to allow the steam to escape.
Place the parcels on a baking tray and bake for 25 minutes.
Eat while still hot.
Serving Suggestions: Serve with hollandaise flavoured with freshly chopped dill. Or, you may choose to serve with potato wedges, mashed potatoes, coleslaw, potato salad or any green salad.