SALMON WITH PESTO RECIPES

Name: Salmon with Puff Pastry and Pesto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: european
Ingredients: 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

SALMON WITH PUFF PASTRY AND PESTO RECIPE | GIADA DE ...

Salmon with Puff Pastry and Pesto Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

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

Steps:

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.

SMOKY CHORIZO SALMON | SALMON RECIPES | JAMIE OLIVER RECIPES

Smoky chorizo salmon | Salmon recipes | Jamie Oliver recipes image

Total Time 11 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 x 150 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
300 g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives (stone in)
30 g higher-welfare chorizo

Steps:

1. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
2. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
3. Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
4. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
5. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
6. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.

Nutrition Facts : Calories 363 calories, FatContent 22.8 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 34.3 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.9 g sugar, SodiumContent 1.2 g salt, FiberContent 1.5 g fibre

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