Preheat the oven to 425F and a skillet to medium-high with a drizzle of oil. Sear the salmon in the skillet for about 3 minutes on each side with a sprinkle of salt. Remove from the pan.

Stretch the puff pastry to make a wide rectangle using the flour to help the pastry not stick to your board or counter, then cut into 4 pieces. Onto each piece of pastry, arrange ¼ of the brie, a piece of salmon, 1 tablespoon of mustard. Then, gently pull the pastry over the salmon to make a pouch, using your fingers to pinch the edges together.

Turn the pouches over and set seam side down on a baking sheet prepared with cooking spray or parchment paper. Sprinkle the tops of the pastry with salt.

Bake the salmon for 15-20 minutes until the puff pastry is golden and puffy. Serve with your favorite green vegetable, and extra mustard if you'd like. Enjoy!