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This dish from Chef Santiago is refined comfort, plated with finesse. Buttery puff pastry wraps tender salmon in a lush filling of spinach, cream cheese, and Dijon. Baked into a rich, flaky parcel—golden on the outside, creamy within—it's served atop a fresh arugula salad studded with cucumber, cherry tomatoes, and crumbled feta. A cool swirl of herb-laced yogurt sauce adds the finishing touch.

Nutritional facts

Protein

46g

Carbs

28g

Calories

790

Fat

55g

Ingredients

Chives, Cream Cheese, Canola and Olive Oil Blend, Butter, Spinach, Dill, Cherry Tomato, Black Pepper, Cumin, Puff Pastry, Garlic, Dijon Mustard, Egg, Feta Cheese, Kosher Salt, Cucumber, Lemon Juice, Greek Yogurt, Arugula, Salmon, Italian Parsley

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About Santiago Lopez

My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.

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