Recipe courtesy of Charlie Childs
Save Recipe Print
Yield:
6 to 8 servings

Ingredients

Directions

Melt the butter and squeeze in lemon juice and add crushed garlic. Lay 1 sheet of puff pastry in a large casserole dish.

Place the salmon fillet (skin side down) on pastry base. Brush the salmon with the melted butter. Place asparagus, artichoke hearts, and capers on top of the salmon. Cover the entire fillet and vegetables with a layer of puff pastry and seal the edges by pinching them closed.

Bake in the oven for 35 to 40 minutes in a preheated 350 degree oven, or until pastry is golden brown. Remove from the oven. Cut in portions and serve immediately.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Salmon Wellingtons

Recipe courtesy of Nancy Fuller

Salmon Wellington

Salmon Wellington

Recipe courtesy of Steve McDonagh|Dan Smith

Salmon Wellington

Recipe courtesy of The Hearty Boys

Salmon Wellington

Recipe courtesy of Robert Irvine

Salmon Wellington with Red Pepper Sauce

Recipe courtesy of Betty the Caterer

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories