Prepare salmon by cutting it into 3 inch wide rectangles. Season by sprinkling salt + pepper + cayenne to each side.
In a bowl, make the spinach and artichoke cream by combining chopped spinach, half packet of the vegetable recipe mix, cream cheese, and chopped artichoke hearts. Set aside.
Roll out the puff pastry on a work surface until it’s 18×14 inches wide. In the middle, spread out half of spinach cream into a 14×3 inch rectangle. Top with salmon pieces and spread bacon jam over the salmon.
Fold one long edge over the salmon. Spread egg wash over the boarder and fold the long edge and small edge over so that the salmon is now encased by the puff pastry. Carefully place it on a parchment paper-lined baking sheet with seam side down.
Cut some slits on top of the salmon pie and spread with egg wash. Bake for 35 minutes.
Let it rest for 10-15 minutes before cutting and serving.