Salmon and Asparagus Puff Pastry

Salmon and Asparagus Puff Pastry

Serves: 6 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
Salmon and Asparagus Puff Pastry


  • 1 pouch Safe Catch’s Wild Pacific Salmon with Citrus Dill Seasoning
  • 2 TBS Ricotta
  • 1 TBS Pesto
  • 6-8 Thin Asparagus (Blanched)
  • Half a Package Frozen Puff Pastry
  • 1 Beaten Egg for Glazing


Print This Recipe
  1. Line a baking sheet with parchment paper and pre-heat the oven to 400*F.
  2. Mix together ricotta with pesto and fold in the Safe Catch’s Wild Pacific Pink Salmon.
  3. Divide the salmon mixture between the pastry squares.
  4. Carefully fold in the edges like an envelope and brush with the beaten egg and add the asparagus.
  5. Bake for about 20-25 minutes until well risen and golden.