Puff Pastry Salmon

Rating: 4.52 stars
173 Ratings
  • 5 star values: 114
  • 4 star values: 41
  • 3 star values: 15
  • 2 star values: 0
  • 1 star values: 3

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

By Danielle Harbold
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
684.6 calories; 33.5 g protein; 38.9 g carbohydrates; 54.9 mg cholesterol; 528.7 mg sodium. Full Nutrition

Reviews (129)

Read More Reviews

Most helpful positive review

IAMTRINA
Rating: 5 stars
04/10/2007
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. Read More
Helpful
(80)

Most helpful critical review

campagnes
Rating: 3 stars
02/09/2011
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. Read More
Helpful
(105)
173 Ratings
  • 5 star values: 114
  • 4 star values: 41
  • 3 star values: 15
  • 2 star values: 0
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
IAMTRINA
Rating: 5 stars
04/10/2007
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. Read More
Helpful
(80)
campagnes
Rating: 3 stars
02/09/2011
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. Read More
Helpful
(105)
IAMTRINA
Rating: 5 stars
04/10/2007
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. Read More
Helpful
(80)
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GINAH1
Rating: 5 stars
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. Read More
Helpful
(43)
Carol1974
Rating: 5 stars
05/13/2006
Delicious. My boyfriend and I made this for dinner last night and both loved it. The only change we made was to add a bit of freshly grated parm cheese to the pesto. Read More
Helpful
(30)
Danielle Harbold
Rating: 5 stars
07/17/2007
Okay it doesn't specify but the spinach should definately be FRESH! If the dough is too thick then roll it out a little before placing the ingredients inside. That way you can fit more ingredients inside too! Hope this helps. Read More
Helpful
(28)
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miasmomma
Rating: 4 stars
05/22/2007
Very TASTY! Made a few adjustments used 1/2 tsp of garlic salt instead of powder/salt. Added feta cheese and sun dried tomatoes. Also did an egg wash (1 egg & 1 tsp of milk wisk and brush on pastry) Just heavenly hubby and 2 yr old loved it! Read More
Helpful
(26)
J Walter Jones
Rating: 5 stars
12/24/2006
Hubbie says four and a half stars because it was "too simple". I give it SIX stars BECAUSE it was so simple! Would not change a thing. Great recipe! Quick. I brushed egg on the top of the pastry to make it a little more attractive. Read More
Helpful
(16)
SavvyTech
Rating: 3 stars
04/09/2008
We didn't care for this recipe. I think the concept is great but the pesto seemed to ruin the salmon for us. I may try this again but not with salmon or pesto maybe with chicken and swiss cheese and prosciutto. -I would rather barbecue my salmon with a little EVOO Sesame oil sea salt and lemon pepper then ruin it with pesto. I followed the recipe and cooked it 15 minutes longer then the recipe calls for and the pastry still was not fully cooked and I used the suggestions of others and rolled it out to be a little thinner. Not sure why it didn't cook all the way through. It looked done on the outside and everything else was done but the pastry was not. Sorry for the bad review... Read More
Helpful
(14)
kkaneda
Rating: 5 stars
02/25/2007
SOOO GOOD! I used Mediterranean feta cheese instead of pesto. So good and so easy. Read More
Helpful
(14)
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