Fry onion until soft in pan, add some garlic powder and the spinach. Cool until wilted. You can add a splash of water if needed.
Scrape into a sieve to cool, then drain excess liquid.
Once cool, mix with cream cheese and Parmesan. Season to taste.
Heat oven to 185.
Take out two sheets of puff pastry and thaw (10mins).
Cut top third off each sheet.
Align the salmon pieces on the right hand side of one piece of cut pastry. Put half the cream cheese mix on top to cover. Season.
Fold over the pastry and press down to seal. If it is too full to cover well, use the extra strip of pastry as an extra perpendicular wrap. Use a fork to press along edges to seal. Brush with egg and score with knife so there are steam vents. Repeat for other parcel.
Put on baking sheet and into the oven. Cook for 35 until fully golden brown.
Chop potatoes and put on to boil.
Once cooked, drain and grate some lime zest into it. Mix with olive oil and seasoning to taste.
Steam veggies.
Melt butter in a saucepan on low. Let it gently bubble until it goes golden brown. Remove from heat and pour into a warmed jug. Whisk / stir in lime juice to taste.
