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Recipe of the Week: Arugula Basil Pesto En Croûte

Serves: 4 People

Total Time: 1 Hour  Prep Time: 20 Minutes Cook Time: 40 Minutes


Arugula Basil Pesto

  • 4 Cups of Arugula
  • 2 Cups of Fresh Basil
  • 1/4 Cups of Parmesan Cheese
  • 2 Garlic Cloves
  • 1 Tablespoon of Lemon Juice
  • Salt and Pepper
  • 1/3 Cup of Oliv Oil


  • 1/2 Cup of Pesto Sauce
  • 9 Ounce Salmon Filet
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 6 Eggs
  • 2 Puff Pastry

Method of Preparation:

  1. Place arugula, basil, parmesan cheese, garlic cloves, lemon juice, salt, and pepper into a food processor and blend for 30 seconds.
  2. Slowly stream in the olive oil while the machine is running.
  3. Blend until smooth.
  4. Preheat oven to 375°F
  5. In a small bowl, strain pesto and set pesto oil aside.
  6. Unfold and unroll one of the puff pastries. Roll the sheet out into an 11 x 16 inch piece and place on a lined sheet pan.
  7. Spread pesto onto the puff pastry and place salmon on top of it.
  8. Season the salmon with salt and pepper and spread pesto on top of the salmon.
  9. Place the second sheet of puff pastry over the salmon and press both of the pastries together around with your fingers.
  10. Cut into a fish design around the pastries.
  11. Use a knife to indent the head and fins onto the fish design.
  12. Lightly use the tip of a spoon to make the scales along the back of the fish.
  13. Egg wash the pastry using a pastry brush.
  14. Bake in the oven for 40 minutes or until golden brown.
  15. Once out of the oven, brush the pastry with the pesto oil and serve.

To Serve: 

  1. Garnish with a lemon and basil and serve.

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