• Preheat the oven to 190C/370F degrees.

Make the dough

• Place the mozzarella and cream cheese in a bowl. Cook in the microwave for 60 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
• Give the cheese a good stir so it's evenly melted and add the egg and almond flour.
• Mix until you have a dough mixture. Don’t be shy about using your hands to mix the dough. If it feels too sticky, add more almond flour.

Make the filling

• In a frying pan, heat the olive oil on a medium heat.
• Add the garlic and shallots and cook for 3-5 minutes until tender.
• Add the spinach, cream cheese, Parmesan, salt pepper and nutmeg and mix well.

To Assemble

• Cut the fathead dough into quarters.
• Roll out a quarter of the dough in between two sheets of parchment paper large enough to wrap the salmon. Try to keep it to a rectangle as best you can.
• Place the salmon in the middle of the rolled dough and spoon a quarter of the spinach mixture on place of the salmon fillet.
• Bring up the sides of the dough over the salmon until it is covered and sealed.
• Gently turn over the salmon parcel and place on a parchment paper loaf tin (use a loaf tin size that will fit around the salmon fillet).
• Repeat for the other fillets.
• Brush the salmon parcels with an egg wash.
• Bake for 25 minutes until golden.