Put the thawed spinach leaves in a sieve, squeeze out the water and drain well. Finely dice the onion, finely chop the garlic and fry both ingredients in a pan with a little sunflower oil. Add the drained spinach and season with nutmeg, salt and pepper. Sauté the spinach for about another five minutes, then remove the pan from the heat. Add the finely grated Parmesan, sour cream and breadcrumbs and stir everything together thoroughly. Then let everything cool down further.
Remove the skin from the salmon fillet with a sharp knife. Also remove any darker areas between the skin and the fillet, as these have a tranquil taste.
Preheat the oven to 200 ° C fan oven.
Roll out the first puff pastry on a baking sheet lined with baking paper. Put half of the spinach mixture on the dough and distribute it so that the salmon fits on top. Leave a margin of at least two centimeters free. Place the salted and peppered salmon fillet on the bed of spinach and spread the remaining half of the spinach mixture over the salmon. Brush the exposed edge of the puff pastry with a little beaten egg. Then place the second puff pastry over the salmon and press the edges of the two pastries together with a fork so that the puff pastry is well sealed. Cut off any excess puff pastry with a knife. From the leftover dough you can e.g., make puff pastry balls filled with cheese and ham.
Brush the puff pastry with egg on all sides, then cut the top of the dough into a diamond shape with a sharp knife and finally brush again with egg.
Bake the salmon in the puff pastry for about 25 minutes in the hot oven until the batter is crispy brown.
Cut the finished salmon into approx. 3 cm wide slices with a sharp knife and serve.
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