Salmon Wellington - Calgary Co-op

Ingredients

• 1 1/2 pound altantic salmon filet (skin and pin bones removed)
• 1 tbsp Cal & Gary's butter
• 1 tbsp Cal & Gary's Dijon
• 2 tbsp Cal & Gary's extra virgin olive oil
• 1 tbsp Cal & Gary's organic garlic powder
• Zest of 1 lemon
• 1/2 tsp dried orgeno
• 1 egg yolk
• 1 block frozen puff pastry
• 4 cups spinach
• 2 gloves garlic, minced
• 1 tsp dried dill
• 1/2 cup crumbled feta