Preparation time is 35minutes
Cook time is 25minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 120grams baby spinach leaves
- 135grams tub basil pesto, pecorino & cashew dip
- 6 sheets reduced fat frozen puff pastry, partially thawed
- 6 skinless salmon fillets
- 1/2 block Woolworths cream cheese 225g, softened
- 1 free range egg, lightly beaten
- 1/4 bunch dill, sprigs picked
Description
Supple, juicy salmon wrapped in crunchy, flaky puff pastry, with its own creamy sauce? Sign us up for a seat at the table with this weeknight winner.
Instruction tip
Cooking tip:No puff pastry? No worries! Cook salmon in a frying pan, then top with spinach mixture to serve.
Method
Step 1 of 3
Place spinach in a large bowl. Cover and microwave on high for 30 seconds or until wilted. Set aside to cool for 5 minutes. Once cool enough to handle, squeeze any excess liquid from spinach, then roughly chop. Place in a bowl. Add pesto and stir to combine.
Step 2 of 3
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Cut 1 pastry sheet in half. Place 1 salmon fillet on one half. Spread with a little cream cheese, then spoon over one-sixth of the spinach mixture. Top with remaining pastry half. Crimp edges to seal. Using the image as a guide, create decorative scales by scoring the top with a 3cm cookie cutter. Place on 1 prepared baking tray. Repeat with remaining pastry sheets, salmon, cream cheese and spinach mixture to make 6 parcels. Brush with egg and season with freshly cracked black pepper.
Step 3 of 3
Bake for 20-25 minutes or until salmon is just cooked through and pastry is golden-brown. Serve sprinkled with dill.
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