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1
Preheat the oven to 375 degrees F.
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2
Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste.
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3
Set aside.
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4
Warm 2 tablespoons oil in 2 separate skillets over medium-high heat.
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5
Add half of the onion and half the garlic to each pan.
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6
Season with salt and pepper, to taste, and saute until tender, about 5 minutes.
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7
Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan.
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8
Stir the spinach until it wilts, then transfer it to a bowl and set aside.
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9
Saute the mushrooms until they are reduced and tender, about 5 minutes.
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10
Turn off the heat and stir in the sour cream.
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11
Set aside.
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12
Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness.
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13
Unroll a pastry sheet on a lightly floured surface.
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14
Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly.
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15
Cut the pastry sheet into 3 equal strips, using the natural seams as a guide.
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16
Roll out the second puff pastry sheet to get 1 more strip.
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17
Save remaining puff pastry for another use.
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18
Lightly prick the 4 strips with a fork.
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19
Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture.
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20
Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges.
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21
Repeat with remaining pastry and filling.
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22
Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
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23
Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
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24
Transfer the pies from the oven to serving dishes and garnish with chopped parsley.
