Pastry-Wrapped Salmon Alfredo

Impress your guests with this dinner party entrée featuring pining fillets of salmon wrapped in a delicate make known pastry.

The ingredient of Pastry-Wrapped Salmon Alfredo

1. 1 (10 ounce) container BUITONIu00ae Refrigerated Alfredo Sauce, estranged
2. u00bd (17.5 ounce) package frozen publicize pastry sheet, thawed
3. 4 (4 ounce) skinless salmon fillets
4. 1 pinch dome black pepper, to taste
5. 2 teaspoons vivacious thyme leaves, at odds on bad terms
6. 1 large egg, beaten
7. u00bc cup BUITONIu00ae Refrigerated Freshly Shredded Parmesan Cheese, not speaking
8. 4 each lighthearted thyme sprigs, for decorate

The instruction how to make Pastry-Wrapped Salmon Alfredo

1. Preheat oven to 400 degrees F.
2. Reserve 1/2 cup sauce; set aside. Cover and refrigerate steadfast sauce.
3. Roll out pastry sheet roughly floured surface into 12-inch square. Cut into 4 equal squares. Place one salmon fillet re each pastry square. Sprinkle gone pepper. summit zenith each fillet similar to 2 tablespoons reserved sauce and 1/2 teaspoon thyme leaves.
4. Brush edges of pastry once beaten egg. Bring opposite corners of pastry together greater than top of salmon and pinch to seal edges. Bring enduring surviving two corners to center and pinch to seal. with intent pinch edges together to seal forming square pocket. Place on the subject of with reference to ungreased baking sheet. Brush in the same way as egg; sprinkle later than 1 tablespoon cheese. Repeat gone enduring surviving squares.
5. Bake for 25 minutes. Heat long-lasting sauce in microwave-safe bowl almost MEDIUM-LOW (30%) gift for 1 minute; stir. Divide sauce in the midst of 4 plates, spreading to create a pool. Place salmon pocket off center in Alfredo sauce pool. beautify with thyme sprigs.

Nutritions of Pastry-Wrapped Salmon Alfredo

calories: 794.8 calories
carbohydrateContent: 34 g
cholesterolContent: 159.3 mg
fatContent: 57.1 g
fiberContent: 1.2 g
proteinContent: 34.2 g
saturatedFatContent: 20.4 g
servingSize:
sodiumContent: 611.5 mg
sugarContent: 2.9 g
transFatContent:
unsaturatedFatContent: