Tasty Recipe: Salmon Puff Pastry with Potato Salad

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Season the salmon fillets with salt, pepper, and lemon juice. Sear the salmon for 2-3 minutes on each side, until slightly browned but not fully cooked through. Remove from heat and let it cool.
Unroll the puff pastry on a lightly floured surface. If necessary, roll it out to fit the size of your salmon fillets.
Spread a thin layer of Dijon mustard on the center of each pastry sheet. Place a salmon fillet on top of the mustard. Sprinkle with fresh dill and additional salt and pepper.
Fold the puff pastry over the salmon, sealing the edges. Use a fork to press down and crimp the seams, ensuring the pastry is sealed tightly.
Brush the tops of the pastry with a beaten egg (egg wash) for a golden, glossy finish.
Bake for 20-25 minutes, or until the puff pastry is golden and crispy, and the salmon is cooked through.
Prepare the Potato Salad:

While the salmon puff pastry is baking, bring a pot of salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes, or until they are fork-tender.
Drain the potatoes and allow them to cool slightly.
In a large bowl, mix the mayonnaise, Dijon mustard, white vinegar, olive oil, and red onion. Add the cooled potatoes and gently toss to coat. Season with salt and pepper to taste.
Stir in fresh parsley for added color and flavor.
Serve:

Once the salmon puff pastries are done, remove them from the oven and let them rest for a few minutes before serving.
Serve each salmon puff pastry with a side of potato salad, and garnish with fresh parsley if desired.
Serving and Storage Tips: