Salmon Wellington with Pesto

Prep Time15 minsTotal Time15 mins
Recipe created by: sneakymommies.com

 

 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

 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