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Made with flavorful pesto and rich puff pastry, these savory salmon pinwheels taste just as good as they look.
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.