Ingredients
4 pieces of purchased puff pastry, each cut to be just larger than the piece of salmon
4 4 - 8 ounce pieces of salmon (skinless)
1/4 c. sliced almonds
1/4 c. purchased pesto
2 tomatoes, sliced
Preparation
preheat oven to 400 degrees Line 2 a baking sheets with quick release foil, and place 4 pieces of puff pastry and salmon and be cafeful that they are not touching. I use 2 ovens for this. Sprinkle each piece of salmon with 1 T of the sliced almonds. I also sprinkle very lightly with Johnny’s salmon seasoning, Bake for 10 - 12 minutes ( I check after 10 minutes)
To serve, place each piece of puff pastry on a plate. Top each piece with about a tablespoon of pesto. Top the pesto with 2 slices of tomato. I put some fresh ground pepper on top of the tomato. Top the tomatoes with salmon and serve.
