2 lb whole salmon fillet, skin removed
1/4 tsp. salt
1/8 tsp. pepper
1 (8 oz pkg) spinach and artichoke-flavored cream cheese
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
2 tbsp. capers, drained, chopped
1 tsp. grated lemon zest
1 tbsp. lemon juice
1 sheet (half of a 17.3 oz pkg) frozen puff pastry dough, thawed
1 egg, lightly beaten

Preheat oven to 400°F.

Coat jellyroll pan with cooking spray. Top with salmon. Sprinkle salmon with salt and pepper.

In a bowl, combine cream cheese, dill, parsley, capers, lemon zest and lemon juice. Spread over salmon.

On a lightly floured surface, roll pastry into 16x12-inch rectangle. Cut 2-1/2-inch wide strip from long side of pastry. Cover salmon with remaining pastry, tucking edges under fillet. From reserved strip, cut 4 (3/8"-wide) strips with fluted pastry wheel, and 6-8 leaves using 2" x 1" leaf shaped cutter.

Lightly score veins into each leaf. Brush pastry with egg. Arrange leaves and pastry strips, dill and parsley sprigs on top of pastry. Brush with egg. Cut several slits in pastry.

Bake until pastry is golden and fish is cooked through, about 20 minutes.

Submitted by: Sherry Monfils