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- salmon filets
- 1 bag(s)
- baby spinach, washed and drained
- 1/2 c
- 1 pkg
- puff pastry
- egg white, beaten
How to Make Salmon Wellington with Pesto
- 1Preheat oven to 375 F.
- 2Roll out puff pastry into four equal sizes (double the size of the salmon filets). Cover each piece of pastry with spinach leaves. Place a filet over the spinach. Top with pesto and another layer of spinach leaves.
- 3Close pastry and seal well. Brush pastry with egg white. Bake for 30 - 40 minutes or until pastry is golden brown.