Roasted Salmon on Puff Pastry

I typically target weeknight meals that can be completed in about 30 minutes but now I have a recipe for a delicious and elegant dinner that can be made in 15 minutes or less. Yeah, I said f-i-f-t-e-e-n minutes.

Roasted Salmon on Puff Pastry

4 4-oz salmon steaks

1/3 cup sliced almonds

1 sheet of puff pastry

1 large heirloom tomato, sliced

Artichoke Antipasto from Trader Joe's (can be replaced with basil pesto)

fresh lemon juice (optional)

Heat oven to 425F. 

Cut the puff pastry in 4 pieces and place on a cookie sheet. (If you use aluminum lined sheet, don't forget to spray with oil.)

Line a backing dish with aluminum foil. Place the salmon steaks in the dish, salt them if you like, and sprinkle the almond slices on top. 

Place the puff pastry and the salmon in the oven and bake both for 10 minutes.

When done, place one piece of puff pastry on a place, top with 2 tablespoons of Artichoke Antipasto (or 1 tablespoon basil pesto), then place a few slices of tomato, and finally top with the salmon steak. Squirt with a  bit of fresh lemon juice if you are into that kind of thing!

Note: I do hate the scaly, slimy fish skin. The best way to remove it is to cook the fish and when done just peal the skin off. Much easier than trying to cut it off the raw fish. Also, next time I make this, I am going to bake the puff pastry and the fish in the same cookie sheet.