Salmon En Croute
published Wednesday, May 6, 2020
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Preheat oven to 400°.
Thaw frozen puff pastry on counter for 5 minutes. Roll first dough out to about 12 x 16 inches then cut in half. Place puff pastry on parchment paper on a sheet tray. Repeat with second puff pastry dough.
Sauté mushrooms over medium-high heat with 2 tablespoons of butter. Sauté until nicely browned and remove from heat.
Remove the skin from the salmon and place at the center of each puff pastry.
Place 3-5 asparagus to one side of each salmon.
Place 2-3 mushrooms on the other side of salmon.
Place 2 Tbsp pesto sauce at the other two ends of the salmon.
Add 3-4 squash slices on one set of pesto sauce.
Add 2-3 slices of tomatoes on the other set of pesto sauce.
Add mozzarella cheese to the four corners of the entree.
Add shallots on top of tomatoes and squash.
Tuck basil throughout the entree.
Drizzle entire entree with olive oil.
Season with fresh cracked salt and pepper, to taste.
Bake for 30-35 minutes at 400° until puff pastry is nicely browned.