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Salmon with Puff Pastry and Pesto Recipe

Salmon with Puff Pastry and Pesto

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Average Rating:

Total Reviews: 195

Showing 51-60 of 195

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  • on March 17, 2009

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    This is such a great recipe. Instead of cooking the salmon in the oven with the puff pastry, we grilled it. Wow! What a great taste and pretty rich with the puff pastry. My family loved it. Thanks, Giada.

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  • on March 13, 2009

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    Absolutely great and easy recipe that my guests thought took a lot of effort. Thanks Giada!

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  • on February 25, 2009

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    Absolutely need to cook salmon and pastry seperately. I don't care for pesto, so I tried cooked, frozen creamed spinach. Tonight, I'm making a packaged Bernaisse sauce, which will go nicely with the asparagu too....

    I'm having my parents over for dinner, my mom doesn't eat salmon, so she's getting a piece of Grouper.. I'll let you know how that goes! Ann, Venice, FL

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  • on February 20, 2009

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    This recipe is outstanding! I tried it on my husband with Mahimahi instead of salmon. He loved it so much he 'ummed" after each bite. I then prepared it for a dinner party where everyone was so amazed at the flavors and it's so simple to make it doesn't take you away from your guests but for moments. Thank you Giada!

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  • on February 12, 2009

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    This meal is so incredibly simple yet delicious! The flavors play off each other wonderfully. it was so filling though, we couldn't finish our portions - but it was just as delicious the next day for lunch.

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  • on February 06, 2009

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    My husband made this dish for my sister and her husband and all 4 of us cleaned our plates. It was fabulous. He also made the artichokes as one of the sides along with steamed asparagus and wild rice. It's a keeper and so is he.

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  • on February 06, 2009

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    We loved this recipe,looked elegant without all the work.
    Instead of almonds , I used pine nuts and a pat of butter on top of salmon as it baked.I felt that my salmon needed more time than the puff pastry, so next time ,I will bake on two seperate cookie sheets . Had some frozen pesto made this summer. Thanks Giada.

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  • on February 05, 2009

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    This recipe was fast, easy, and tasted delicious. Wild salmon (NOT FARMED was the secret of success! If you bake the salmon with the skin side down it is easily removed from the foil with a good teflon spatula leaving the skin on the foil. We did use some extra pesto and a squeeze of fresh lemon to enhance the flavor.
    Our salad of spinach, red onion, and croutons was dressed with an asian sesame vinagrette.
    Simply a top recipe which we will now put on our entertainment menu.

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  • on February 04, 2009

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    I made this dish and it turned out to be delicious. I used phyllo dough instead of pastry because I don't have them on hand, but that don't matter. The salmon is moist and the almond adds crunch to every bite. My husband loves it. He thinks I spend a lot of time in the kitchen to make this. We had leftovers so we eat them with salad for next day. I will make this dish again.

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  • on February 03, 2009

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    I saw this on TV today, and with only 5 ingredients, I knew I could do it! It was so easy and delicious! Clean up was a breeze! I made this with roasted asparagus. Delicious dinner I will make over and over again! Thanks Giada!!

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