Oh, this salmon was good–fancy, too. And yet, not at all hard to make. Thumbs up again and again from my guys. Sorry, no seconds, but I will make it again.


spray olive oil

1 tsp butter

4 green onions, sliced thin

1 tsp minced parsley

pinch sea salt

pinch ground black pepper

1 sheet frozen puff pastry, thawed and cut into four squares

1 lb salmon fillets, skin removed and cut into 4 pieces

1/2 cup whipping cream

2 tbsp fresh grated Parmesan cheese

1-1/2 tsp Dijon mustard

1) Preheat oven to 425 degrees; lightly spray baking sheet with olive oil

2) In small saucepan over medium heat, melt butter; add green onions, parsley, salt, and black pepper; cook, stirring often, 5 minutes; set aside

3) Place puff pastry squares on baking sheet 2-3″ apart and lightly spray with olive oil; spoon green onion mixture in center of each puff pastry square and top with a salmon fillet; bake in oven 15-20 minutes until salmon is cooked through and pastry is golden

4) 5 minutes before salmon is cooked through, add cream, Parmesan cheese, and Dijon mustard to small saucepan; heat over medium and, stirring constantly, cook 2-3 minutes until sauce is smooth; spoon over salmon and pastry and serve immediately (Optional: sprinkle with a bit of extra parsley)

Servings: 4