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1
Preheat oven to 425 degrees F. Heat a skillet over medium-high heat with a drizzle of oil.
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2
Sear the salmon in the skillet for about 3 minutes on each side with a sprinkle of salt.
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3
Remove from the pan.
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4
Stretch the puff pastry to make a wide rectangle, using the flour to help the pastry not stick to your board or counter.
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5
Cut into 4 pieces.
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6
Onto each piece of pastry, arrange 1/4 of the brie, a piece of salmon, and 1 tablespoon mustard.
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7
Then gently pull the pastry over the salmon to make a pouch, using your fingers to pinch the edges together.
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8
Turn the pouches over and set seam side down on a baking sheet prepared with cooking spray or parchment paper.
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9
Sprinkle the tops of the pastry with salt.
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10
Bake the salmon for 1520 minutes until the puff pastry is golden and puffy.
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11
Serve with your favorite green vegetable, and extra mustard if youd like.
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Enjoy!
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Notes: 1.
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One sheet of puff pastry should allow 3 to 4 portions depending on the size of your salmon pieces.
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15
If you think you wont have enough, use 2 sheets of pastry if needed.
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2.
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To leave the salmon skin on or not is up to you!
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Pull the skin off before wrapping the salmon if youre not a huge fan, or buy skinless filets.
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3.
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These can be made a few days in advance and baked right before youd like to eat.
