Baked Salmon On Puff Pastry – a delicious recipe with salmon filet, pastry, baby spinach, red pepper, pine nuts, dried basil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut both sheets of puff pastry into an 10x5 inch fish shape (complete w/ head and tail)
2
Take a small piece of leftover pastry and roll into a little ball for the eye. Place 1 puff pastry sheet in shallow backing pan brushed with butter.
3
Place salmon in wide part of fish-shaped pastry. Add spinach leaves to both ends of salmon. Top spinach with Roasted peppers & sprinkle with pine nuts. Sprinkle basil, thyme, salt and pepper over fish and veggies.
4
Place other piece of pastry on top and seal edges well with fork. Place eye. Make rounded dents for scales. Brush with butter and bake at 350 till pastry has a rich golden color. Drizzle oval shaped plate with Bernaisse sauce and place fish on top. Drizzle bernaisse sauce across middle of fish. Garnish with fresh basil leaves & 5/6 roasted asparagus.
176
kcal
Calories
11
g
Fat
2
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 oz salmon filet (Approx.one & 1/2 inches thick)., 2 sheets puff pastry, 1 packed cup fresh baby spinach (barely wilted), 1/4 cup Roasted red pepper (sold in jar), and more.
Yes, Baked Salmon On Puff Pastry falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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