Salmon In Puffed Pastry And An Asparagus Side Dish
Serves 2
Here is what you will need:
For the salmon
2 skinless salmon fillets (6 to 8 ounces)
4 TBS deli spinach dip
2 tsp Old Bay seasoning
1 sheet of frozen puffed pastry, thawed
1 ounce of shredded white cheddar cheese
1 TBS garlic herb butter (I made my own mixing a grated garlic clove and chopped dill into soft butter)
salt and pepper
lemon wedge for serving
For the asparagus:
1 bunch asparagus, woody stems trimmed
1/2 cup mayonnaise
1/2 cup of shredded white cheddar cheese
salt and pepper
squeeze of lemon juice
Cover a baking sheet with foil and preheat your oven to 350. Coat the asparagus with the mayo mixture and season with salt and pepper. Bake for about 15 minutes, check it after 10. You don't want it mushy!
Lets now work on the salmon. On a flowered surface roll out your pastry into 24x20 sheet. Then cut the sheet in half. (Yes I used a (Washed) wine bottle. I don't have a rolling pin!
Like I mentioned, I made my own herb garlic butter combining butter, dill and grated garlic.
Season the salmon on both sides with salt, pepper and the Old Bay. Spread the spinach dip over each fillet, 2 TBS per fillet then top with shredded cheese. Lightly press the cheese into the dip.
Carefully place the salmon on the center of each sheet, dip side down.
Turn up the oven to 400. Your asparagus should be done. After you take it out of the oven squeeze some lemon juice over it.
Melt the garlic-herb butter in the microwave. Carefully fold the pastry over the salmon then gently flip so the pastry is seam side down. Brush with the butter.
Bake at 400 for 25 to 30 minutes. Let cool 5 minutes before serving. Serve with a lime wedge. Lets Eat!