Friday, February 18, 2011

Puff Pastry Salmon

This is a wonderful salmon recipe. A friend introduced this idea to me a few years ago, this is my first time creating it myself. I love the combination of bread, pesto, and salmon. Absolutely delicious.

Serving Size: 2

2 (12 oz) skinless, boneless salmon fillets
salt and pepper to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
1/3 cup pesto
1 (6 ounce) package spinach leaves

1. Preheat oven to 375 degrees F.
2. Season the salmon fillets with salt, garlic powder, and onion powder.
3. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center.
4. Place a salmon fillet on top of each mound of spinach.
5. Spread the pesto on the salmon fillets, and top with remaining spinach.
6. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Place the sealed salmons seal side down on a greased baking dish. Brush the top of the puff pastry with butter and a sprinkle of garlic salt.
7. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through. Serve with some rice, enjoy!

recipe adapted from:

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