- 2           salmon filets, skinless and boneless
- ½ tsp    garlic powder
- ½ tsp    onion powder
- 1 pack   frozen puff pastry
- 1/3 cup  pesto
- 1 pack    spinach leaves
- salt and pepper to taste

Season salmon with salt, pepper, garlic and onion powder.

Place sheet of puff pastry exactly in middle of baking tin, pile half a pack spinach in center and place salmon filets on top. 

Spread pesto and top with  remaining spinach.

Moisten edges of puff pastry with water, fold to the center and seal seams.