Pesto Salmon Wellington

Recipe and Photography by Swarnika Prakash

Elevating holiday feasts with the exquisite taste of KvaroyArctic Fresh Salmon in this easy and delicious Pesto Salmon Wellington. The delicious salmon baked to a buttery flaky perfection paired with pesto and a crispy puff pastry crust is sure to be a family favorite! Sourced from the Arctic waters of a sustainable family-owned farm, these salmon fillets boast a pristine, clean flavor, a true reflection of the cool, clear currents they call home. Dive into the memorable experience and savor the holidays with a touch of oceanic elegance. Find Kvaroy Arctic Salmon at your local Whole Foods Market and other retailers using their store finder.

• 1/2 Kvaroy Fresh Salmon Fillets

• Salt, pepper to taste

• 1 cup store-bought pesto

• 2 sheets puff pastry, thawed if frozen

• Flour for dusting

• 1 egg, beaten (for egg wash)

DIRECTIONS

Preheat your oven to 425°F

Strain the pesto through a fine sieve to drain excess olive oil.

Season the Kvaroy Arctic salmon fillets with salt and pepper.

On a lightly floured surface, roll out the puff pastry. Use a lattice rolling cutter to create a lattice pattern. Keep aside.

Roll out the other sheet of puff pastry into a large rectangle based on the size of your salmon portion.

Place the salmon fillet in the middle of the puff pastry sheet.

Spread a thick layer of pesto over the salmon. Fold the puff pastry over the salmon like an envelope, sealing the edges close with some egg wash.

Brush the top of the puff pastry with the beaten egg wash. Transfer the lattice on top of the pastry and trim any excess pastry.

Transfer the prepared Wellington onto a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the salmon is cooked through.

Allow the Salmon Wellington to rest for a few minutes before slicing. Enjoy!