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1 bag(s)baby spinach, washed and drained
1 pkgpuff pastry
1egg white, beaten
How to Make Salmon Wellington with Pesto
- Preheat oven to 375 F.
- Roll 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.
- Close pastry and seal well. Brush pastry with egg white. Bake for 30 - 40 minutes or until pastry is golden brown.