Every now and then I like to make lighter meals. Fish is good for you, and both Jamey and I enjoy salmon. I'm not sure where this recipe came from, but it's a keeper. Serve with a fresh tossed salad and sorbet for dessert and you're set!
4 pieces of purchased puff pastry, each cut to be just larger than the salmon
4, four-ounce pieces of salmon
1/4 c. pre-made pesto
1/4 c. sliced almonds
2 tomatoes, sliced
Preheat oven to 400 degrees F. On foil lined baking sheet, place 4 pieces of pastry. Also place salmon, being careful they are not touching. Sprinkle salmon with almonds. Bake for 10 minutes. To serve, put pastry on plate, top with pesto and tomatoes, place salmon on tomato slice. Serves 4.