About this recipe:Salmon, spinach and pesto are wrapped in a sheet of puff pastry before being baked to perfection. It's a quick dish to put together and the results are fabulous. Serve with a salad, potatoes or rice.
Serves: 2 pastries
2 (350g) skinless, boneless salmon fillets
seasoned salt to taste
1/2 teaspoon garlic granules
1 teaspoon onion powder
500g puff pastry, thawed if frozen
5 tablespoons pesto
175g spinach leaves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5.
Season the salmon fillets with salt, garlic granules and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry and mound in the centre. 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 centre and seal the seams.
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.
Very very tasty! I used thawed frozen spinach which was fine, even a spinach hating teenager loved it! They come out huge, I made an extra one for my partner to take to work the following day and he ended up taking more because they are so,big and filling. A great meal, thank you! - 14 Apr 2015