Easy Salmon en Croute

Preheat oven to 425ºF. Heat a skillet over medium-high heat 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. Cut into 4 pieces. Onto each piece of pastry, arrange 1/4 of the brie, a piece of salmon, and 1 tablespoon 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!

Notes:
1. One sheet of puff pastry should allow 3 to 4 portions depending on the size of your salmon pieces. If you think you won’t have enough, use 2 sheets of pastry if needed.
2. To leave the salmon skin on 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.
3. These can be made a few days in advance and baked right before you’d like to eat.