Best Cheesy Pesto Stuffed Salmon Recipe By Tasty Recipes
PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY
Here's what you need: green beans, olive oil, salt, pepper, skinless salmon, pesto, cherry tomatoes, parchment paper
Provided by Tasty
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- Fold the parchment paper in half, then open up.
- On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
- Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
- Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
- Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
- Enjoy!
Nutrition Facts : Calories 761 calories, Carbohydrate 14 grams, Fat 60 grams, Fiber 4 grams, Protein 39 grams, Sugar 7 grams
PESTO SALMON PUFF PASTRY RECIPE BY TASTY
Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
- Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
- Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
- Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
- Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
- Seal the edges by pressing onto the seams of the fish silhouette.
- Use a knife to make indents for the head and fin details.
- Use the tip of the spoon to create indents of the scales.
- Brush the pastry with egg wash.
- Bake for 40 minutes, or until golden brown.
- In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
- Slice and serve while hot.
- Enjoy!
Nutrition Facts : Calories 970 calories, Carbohydrate 58 grams, Fat 69 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram
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