Puff Pastry Salmon with Sun-Dried Tomatoes

Puff Pastry Salmon with Sun-Dried Tomatoes
Salmon, simple as can be! This Puff Pastry Salmon can easily become your new “go-to” recipe. Serve it with any of your favorite sides.

Ingredients:

• 6 puff pastry squares (5″x5″)
• 2 salmon filets cut into thirds (6 pieces)
• 16 sun-dried tomatoes in olive oil, chopped
• Egg mixture (1 egg and a splash of water)

Directions:

Preheat oven to 375 degrees.

1. Defrost 6 squares of pastry for 15 minutes at room temperature.
2. Place salmon in the middle of each and cut slits on both sides, about 1/4 inch apart at a slight angle (as shown in the picture).
3. Put one spoonful of chopped tomatoes on salmon, and sprinkle with a dash of salt.
4. Fold the pastry over top of salmon, alternating from side to side.
5. Brush with egg mixture and arrange on a baking sheet lined with baking parchment.
6. Bake for 30 minutes.