Frozen puff pastry (225 g), thawed

Salmon filet (enough for two people)

 

2 cups fresh mushrooms, washed and sliced

¼ cup white wine

1 (10 oz) can mushroom soup

1. Roll out puff pastry (just unroll, you don’t have to use a rolling pin).
2. Place the salmon filet on top and wrap pastry around to cover. (I cut the pastry and salmon in four, so you get nice little individual servings.)
3. Flip the wrapped salmon fillet over and place it on an un-greased cookie sheet or glass pan.
4. Bake at 425 for about 20-25 minutes (depending on the thickness of the salmon, cut in half to check if it’s done).
5. While the salmon is baking, fry and drain the mushrooms, add the wine and mushroom soup and heat until warm.
6. Serve salmon with sauce on top.

Suggestions:
PC sells a 450g package that contains two puff pastries. I just use one of these.

This meal goes well with French fries or rice as a side dish.