This is a marvelous recipe. It is very elegant, but very simple to make
Perhaps the nicest thing about it is that it is PERFECT at room temperature!
- Salmon Filet, about 1 1/2 pounds
- 1 jar Canyon Foods Artichoke Lemon Pesto
- 1 pound Fresh Asparagus
- 1 package, two sheets Puff Pastry
For the Sauce
- 1 jar Canyon Foods Giardiniera Relish
- 1 container Plain Greek Yogurt
Preheat oven to 450 degrees, trim woody ends off Asparagus
Lay one sheet Puff Pastry on oiled baking sheet, place Salmon in center of Pastry Sheet and spread 1/2 jar Artichoke Lemon Pesto evenly over Salmon. Lay Asparagus on top of Salmon, like pencils, spread remaining Pesto over Asparagus.
Top with second sheet of Puff Pastry and press edges to seal the package. Cut vent hole in center top and decorate with any leftover Pastry making designs, if desired.
Bake until puffed up and golden brown, about 25 minutes. Let cool prior to slicing.
Mix Giardiniera Relish with Yogurt and serve as an accompaniment