This easy salmon and asparagus tart is perfect for a quick weeknight dinner, your next brunch or as a complementary side with a colorful mixed salad.
1large garlic clove,minced
2teaspoonsfinely grated lemon zest,from an organic lemon
2tablespoonsfreshly chopped dill,plus more to garnish
a generous grind of freshly ground black pepper
1roll fresh puff pastry(25 x 38 cm / 275 g)
500gfresh green asparagus,trimmed
300-400gskinless salmon filet,cut into cubes (use wild salmon if available)
1tablespoonextra-virgin olive oil
Preheat the oven to 425°F / 220°C and line a large baking sheet with parchment paper.
In a small bowl, mix together the crème fraîche, garlic, lemon zest, dill, salt and pepper. Set aside.
Unroll the puff pastry and place it on the parchment lined baking sheet. Prick all over with a fork, leaving a 2 cm border. Spread the crème fraîche mixture evenly inside of border.
Place asparagus in a single layer on top of crème fraîche mixture. Top with the salmon pieces.
Brush the top of pastry edges, asparagus, and salmon with the olive oil.
Bake on the middle rack of the preheated oven until the puff pastry is golden, about 20 to 25 minutes.
Garnish with a little fresh dill, serve warm and enjoy!
I pick up my salmon from the fish monger at my local market. I prefer wild salmon if it’s available, otherwise I buy organic salmon. Go ahead and ask, your fish monger will remove the skin from the salmon filet for you.