Pesto Salmon in Puff Pastry

By gMinor

This is a delicate, yet robust take on a Salmon Wellington. The pesto gives the dish a burst of flavor, and the puff pastry adds wonderful texture and presentation.

Ingredients

• 1 (8-ounce) jar pesto
• 1 sheet puff pastry
• 1 pound salmon, skinless and de-boned
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 egg (whipped up)

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Using a small bowl, place the pesto in a strainer and capture the oil in the bowl. Set aside for later.

Unroll the sheet of puff pastry. If necessary, roll out so that when cut in half, you have enough to sandwich the entire filet. Cut in half and put first half on the baking sheet.

Spread half of the pesto onto the middle of the puff pastry so that it is the shape of the salmon fillet. Place the salmon on top of the pesto, season with salt and pepper and finally spread the rest of the pesto on it.

Place the other sheet of puff pastry on top of the salmon and press around the fillet to seal the 2 halves of pastry together. Cut off any excess puff pastry and discard, or use to decorate or something.

Brush the puff pastry with egg wash and bake for about 35 minutes or until golden brown.

Brush the pastry with the basil pesto oil and serve. Use extra for dipping with bread.