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Great for company too...
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4 pieces |
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purchased
puff pastry, eat cut to be just larger than a
piece of salmon |
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Four 4 to
6-ounce |
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salmon
fillets |
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¼ cup |
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sliced
almonds |
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¼ cup |
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purchased
pesto |
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2 medium |
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tomatoes,
sliced |
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1 |
Preheat oven to
400°F. |
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2 |
On a foil-lined
baking sheet (or parchment-lined), place the 4 pieces of
puff pastry. Also place the 4 pieces of salmon, making
sure they are not touching. Sprinkle each piece of
salmon with salt & pepper and 1 Tb. almonds. Bake 10-15
minutes. |
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3 |
To serve, place each
piece of puff pastry on a plate. Top each piece with 1
T. pesto, 2 slices of tomato and one piece of salmon. |
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Servings: 4 |
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Cooking Tips |
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*Use one piece of Pepperidge
Farm frozen puff pastry and cut it into 4 squares. You'll have a
bit left over. |
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Recipe Source |
| Modified
from: Giada DeLaurentiis |
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