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Puff Pastry Salmon

Puff Pastry Salmon

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
danigirl

danigirl

An excellent blend of salmon, pesto, spinach and puff pastry. It tastes great and only takes a few minutes to put it all together!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
  3. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
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Reviews

IAMTRINA
62

IAMTRINA

4/10/2007

My family loved this--even the three kids! Thaw the pastry for 45 min. to an hour at room temp. I used frozen spinach, a 9-oz. box, but I cooked it in the microwave and squeezed all the water out. Instead of salt and garlic powder, I used garlic salt. I also brushed a little egg-beaters on the top (not sure if that was needed, but it looked golden brown when done). I had to cook it about 15 min. extra to get the golden brown color, so allow enough time. I was concerned that the salmon would be overcooked, but it was still moist and flaky. This recipe makes more than what it says, at least enough for 8 - 10 people.

campagnes
52

campagnes

2/9/2011

I'm hunting around for an elegant, simple fish dish for a dinner's main course. Even though I anticipated some issues with this, I tried a half-batch exactly as written, and I had several problems: 1) It was really, REALLY bland; and 2) like other reviewers, I ended up with soggy-bottom salmon. I tweaked my second attempt quite a bit, with great results: Instead of using fresh spinach (which has a really high moisture content), I used very-well-drained frozen spinach. To give the spinach some needed flavor, I sauteed a mixture of finely-chopped mushrooms, garlic, shallots, nutmeg, butter, and salt for about 10 minutes, then added the spinach and sauteed for another 10-15 minutes to cook off as much moisture as possible (I hate to crash a recipe and rewrite it in the comments, but this seriously needed a flavor boost). I also removed the finished product to a rack to cool, which helped alleviate the sog factor. I'd say this dish is a good launching pad to add flavors that suit you - just do whatever you can to reduce the amount of moisture inside the pastry.

GINAH1
36

GINAH1

12/15/2006

Oh my gosh-this was the BEST way to serve salmon and it makes a ton. Just be sure to follow the thawing directions for the puff pastry exactly on the box for best results.

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