Essentially a gourmet hot pocket, best dish I've made in ages goes as follows (serves 2):
A-Hard-boil 2 eggs, peel, then chop into decent size chunks (not too big, not too small), do step B while waiting for eggs to boil. Also, get 2 frozen puff-pastry sheets (usually 1 box has two inside) and lay them out to soften, the creases might break so just kind push back together.
B-Combine 1/2 cup chopped & washed button mushrooms (regular ones work too), salt, pepper, and about 1 tbsp EACH of chopped, FRESH basil, parsley, and cilantro (can vary to taste).
C-Pre-heat oven to 350F.
D-Pour 1tbsp extra virgin olive oil (EVOO) in frying pan, and combine above ingredients and cook for 2-3 minutes or so, mixing regularly, and adding 1-2 tsp of lemon juice (~1/4 lemon).
E-Remove the mixture from the pan and set aside. Add another tbsp of EVOO into same pan, and sear 2 6-8oz salmon fillets (boneless skinless) for about 1-2 minute on high heat for each side to give it a nice exterior.
F-Pour the 1/2 the mixture onto each puff pastry, then place a salmon fillet on top. Fold each corner to the middle and then turn the whole thing over and place on a cookie sheet or other baking pan large enough to hold it (will need two pans unless very large). You want to seal the folds by pinching them, though not to the extreme to prevent holes from forming.
G-Glaze the smooth top of each (as the folds are on the bottom) with a mixture of 1 egg and water. Use a brush if you have one, fingers are fine if not. Cut a 1/2 inch slice/hole in the middle of the top for venting. Then place in the pre-heated over for 17-20 minutes, sometimes a bit more though certainly not less. They're done with the pastry is a golden brown. Remove from oven, let sit for 5 minutes. In those 5 minutes do next step.
H-Steam for 3-4 minutes your choice of a green vegetable like broccoli, asparagus, etc. with a pinch of pepper and salt. Can boil if no steamer for similar time. Drain and service along side the entree.