Stop Light Salmon Dish Recipe

How to make it

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• Set out one sleeve of puff pastry to soften up (so you can unfold it) or 2 if you’re cooking more or larger pieces
• Preheat the oven to 400 degrees
• Prep salmon to size if you bought one large piece
• Salt and pepper the salmon
• Cut puff pastry in squares/rectangles just slightly bigger than the salmon pieces (I some times cut it into triangle)
• Lay the salmon (skin down) and puff pastry pieces on a baking sheet or cookie sheet (give adequate space between puff pastry (as it will rise)
• I put the salmon on one side and the puff pasty on the other -you can put a sheet of foil under the salmon with a tiny lip to catch juices but I have never ran into that problem
• Put the pan in the oven for 10min or 12min if you use larger salmon cuts
• While the fish and puff P is cooking slice your tomato and mix up your pesto (if store bought)
• After 10 - 12 min pull the pan out
• Place a piece of puff P on the plate, add one or two tablespoons of Pesto in the center of the puff p, then add a thick slice of tomato, then top with your salmon. (I sometimes add a little more pesto on top of the salmon and some chopped tomato)
• Then enjoy.