Bring a medium pot with wild rice and 1½ cups water to a boil over high heat. Lower to a simmer, cover, and cook until water is absorbed, 17-20 minutes.
Remove from burner and keep covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Zest and halve lemon. Cut one half into two wedges and juice the other half.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Wilt the Spinach
Place a medium pan over medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir until wilted, 1-2 minutes.
Remove from burner.
Bake Salmon and Make Aioli
Place salmon fillets on prepared baking sheet, flesh side up. Divide spinach on top of salmon fillets. Halve puff pastry and wrap salmon with each halve, stretching gently to fit and tucking under.
Bake until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
While salmon roasts, combine mayonnaise, chives, 1 tsp. lemon juice, ¼ tsp. lemon zest, and a pinch of pepper in a mixing bowl.
Finish the Salmon
Plate dish as pictured on front of card, squeezing lemon wedge over dish if desired. Bon appétit!