- Prep time
- 45–50 minutes, plus 1–4 hours chilling PT0
- Cook time
- 15–20 minutes PT20M
- 6–8 servings
Made with flavorful pesto and rich puff pastry, these savory salmon pinwheels taste just as good as they look.
- 1 salmon fillet side (approximately 2½ pounds)
- 1 sheet frozen puff pastry, thawed
- Salt and pepper, to taste
- 4 ounces pesto
- 2–4 tablespoons olive oil
Remove bones from salmon, butterfly open and trim to be the same width as the puff pastry. Season with salt and pepper.
Lay out a piece of plastic wrap slightly bigger than the puff pastry sheet. Place thawed puff pastry on plastic wrap and spread a thin layer of pesto over puff pastry, leaving ⅛ inch from the top edge.
Spread a thin layer of pesto on the salmon. Roll the salmon into a log and place on the puff pastry. Roll pastry around the salmon and then wrap tightly with plastic wrap. Place in freezer for 1 hour to chill.
Preheat oven to 450°F.
Remove salmon from freezer. With the plastic wrap still intact, cut salmon roll into ¾-inch wheels. Remove plastic wrap.
Heat olive oil in a cast iron skillet over medium-high heat. Place pinwheels into the pan, and then place the entire pan directly into the oven and bake for 3 minutes. Carefully flip pinwheels over and bake an additional 1–2 minutes, or until pastry is puffed and golden brown. Place finished pinwheels on paper towels to absorb any excess oil.