Salmon Wellington with Pesto

Recipe created by: sneakymommies.com
 

Back to school is right around the corner & with that comes the stress of weeknight dinners. This 3 ingredient salmon wellington is comprised of puff pastry, salmon and conveniently pre-packed & portioned basil pesto.

Prep time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
 1 sheet puff pastry, thawed
 2 portions, approx. ½ lb skinless salmon
 1 egg, scrambled for egg wash

1

Preheat oven to 425 degrees F; line a baking sheet with parchment paper and set aside.

2

On a clean surface, using a rolling pin, roll out the puff pastry. Spread a thin layer of pesto all oven the bottom of the pastry. Place the salmon in the middle of the pastry and spoon the remaining pesto over the top of the salmon.

3

Fold the edges of the puff pastry over the salmon, starting with the long sides and then the shorter sides. Any excess pastry I just tucked into the side under the pastry log. Transfer to prepared baking sheet. Brush the beaten egg on the top and sides of the pastry. Using a sharp knife, score the top of the pastry in a crosshatch pattern. Bake for 25 minutes, until the pastry is golden brown.

Ingredients

Prep time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
 1 sheet puff pastry, thawed
 2 portions, approx. ½ lb skinless salmon
 1 egg, scrambled for egg wash

Directions

1

Preheat oven to 425 degrees F; line a baking sheet with parchment paper and set aside.

2

On a clean surface, using a rolling pin, roll out the puff pastry. Spread a thin layer of pesto all oven the bottom of the pastry. Place the salmon in the middle of the pastry and spoon the remaining pesto over the top of the salmon.

3

Fold the edges of the puff pastry over the salmon, starting with the long sides and then the shorter sides. Any excess pastry I just tucked into the side under the pastry log. Transfer to prepared baking sheet. Brush the beaten egg on the top and sides of the pastry. Using a sharp knife, score the top of the pastry in a crosshatch pattern. Bake for 25 minutes, until the pastry is golden brown.

Salmon Wellington with Pesto