Last night I made a recipe with 3 major components. 1. Pesto 2. Salmon 3. Puff Pastry. Each individual component is fabulous, but when you put them all together, well….that’s on another level! Last night I decided to make a pesto, but not any ordinary olive oil heavy pesto, but a light and healthy version…a pea pesto. I had salmon and puff pastry left over, so I decided to combine all 3. Below is the fabulous recipe! I hope you give it a try!
Preheat oven to 350
For Pea Pesto (from FoodNetwork.com)
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil-(I actually didn’t use all)
Pulse together the peas, garlic, Parmesean 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
(How gorgeous is the green color of the pea pesto!? It matches my food processor perfectly!)
Flour counter and place defrosted puff pastry on flour. Flour top of pastry and rolling pin. Roll pastry to almost sheer level, without ripping pastry. Generously dock (poke) the salmon with a fork. Cut in half and place salmon fillet (without skin) in middle of rolled puff pastry. Add a spoon full of pea pesto (enough to coat top of salmon). Dab edges of puff pastry with water and fold over salmon to meet each other.
Place on aluminum foil lined cookie sheet and cook in oven for 20 minutes.
Take out when puff pastry is golden brown and crispy! This recipe is so yummy you can try with other fish and even chicken! Have a great pesto, salmon, or puff pastry recipe? Leave it in the comments below!