- 4 small salmon filets, about 5 ounces each
- 1 sheet puff pastry, thawed
- flour for sprinkling
- 4 ounces brie cheese
- 4 tablespoons dijon mustard
- cooking spray
- Preheat the oven to 425F and a skillet to medium-high with a drizzle of oil. Sear the salmon in the skillet for about 3 minutes on each side with a sprinkle of salt. Remove from the pan.
- Stretch the puff pastry to make a wide rectangle using the flour to help the pastry not stick to your board or counter, then cut into 4 pieces. Onto each piece of pastry, arrange 1/4 of the brie, a piece of salmon, 1 tablespoon of mustard. Then, gently pull the pastry over the salmon to make a pouch, using your fingers to pinch the edges together.
- Turn the pouches over and set seam side down on a baking sheet prepared with cooking spray or parchment paper. Sprinkle the tops of the pastry with salt.
- Bake the salmon for 15-20 minutes until the puff pastry is golden and puffy. Serve with your favorite green vegetable, and extra mustard if you'd like. Enjoy!
- 1 sheet of puff pastry should allow 3 - 4 portions depending on the size of your salmon pieces. If you think you won't have enough, use two sheets of pastry if needed.
- Salmon skin or not is up to you! Pull the skin off before wrapping the salmon if you're not a huge fan, or buy skinless filets.
- These can be made a few days in advance and baked right before you'd like to eat.
- Prep Time: 15
- Cook Time: 20
- Serving Size: 4