Salmon smothered in pesto and baked in flaky, buttery crust looks decadent, and tastes even better. Best of all, no one would ever guess how easy it is to make! Serves 2-4, depending on size of fillets.
Puff pastry sheets
Salt, pepper, and herbs to taste
1 egg, lightly beaten
- Preheat oven to 425
- Thaw puff pastry according to package instructions
- Rinse salmon and check fillets for bones (remove skin if applicable), pat dry
- Unroll pastry sheet on a square of parchment paper and place salmon in the middle, ensuring you have at least 2 inches of pastry free around the edges
- Spoon some pesto (amount to your liking) over top of salmon
- Season with salt, pepper, and herbs if desired (see tips)
- Fold edges of pastry together, pinching where necessary, to fully enclose the salmon and pesto
- Crisscross the top of the pastry lightly with a fork or knife edge and brush with egg
- Bake for approximately 30 minutes, or until pastry is puffed and golden brown
To keep things really simple, try the Classico brand of pesto – it is sufficient in both oil and herbs to satisfy the tastebuds and cook well. Otherwise, add herbs and oil as desired or needed. If you have extra pastry and want to dress up the dish, fashion pastry cutouts (a fish perhaps?) and place on top before baking.
Alexandra and David of Banyan Travels