Scot restarted our window herb garden a month or so ago. And it is exploding right now. My only goal this week when meal planning was to make sure each meal used a large amount of herbs. What a great problem to have!
So, naturally, I made pesto with all the delicious basil we have. This was my first time trying pesto with walnuts instead of pine nuts. And to be honest, I couldn't even tell the difference. Since pine nuts are more expensive, I will probably always just make it with walnuts now.
This meal is very quick to throw together (if you have leftover pesto or store bought pesto). Puff pastry is always fun to use. I have only ever had the frozen stuff. But if you are feeling particularly motivated (insane), you can make your own too.
Salmon with Puff Pastry and Pesto
by Giada De Laurentiis via FoodNetwork
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes. To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
(Servings: 4, Prep time: 10 min., Cook time: 15 min., Difficulty: Easy)
Shanon (taste): 7/10
Scot (taste): 8/10
Dishwashing Effort: 2/5