Salmon in Puff Pastry with Asparagus and Lemon Sauce

Ingredients

• 1 (17.30-oz) package frozen puff pastry sheets, thawed
• Nonstick aluminum foil
• Flour (for dusting)
• 4 salmon fillets (1 ½ lb)
• 2 teaspoons seafood seasoning
• 8 tablespoons Deli spinach dip, divided
• 2 oz aged Deli white cheddar cheese, shredded and divided
• 2 tablespoons garlic-herb butter

Prep

• Set puff pastry out to thaw.

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Coat work surface with flour. Roll out pastry sheets, using a rolling pin, into 20- x 24-inch sheets; cut each sheet in half.
2. Coat salmon with seafood seasoning. Shred cheese. Spread 2 tablespoons spinach dip over each salmon fillet, then evenly sprinkle with cheese.
3. Place 1 salmon fillet in the middle of each pastry sheet spinach dip-side down; fold pastry carefully over salmon, then place seam-side down on baking sheet.
4. Brush melted butter evenly over pastries; bake 25–30 minutes or until pastries are golden and salmon is 145°F. Let stand 5 minutes to cool before serving.

Ingredients

• 1 lb fresh asparagus, trimmed
• 3 oz Deli aged white cheddar cheese, shredded
• 1 lemon, for zest/juice
• 2 tablespoons reduced-fat mayonnaise
• ¼ teaspoon pepper

Steps

1. Preheat oven to 400°F. Trim asparagus and remove tough root end. Shred cheese. Zest lemon (½ teaspoon); squeeze for juice (1 teaspoon).
2. Whisk zest, juice, mayonnaise, and pepper; toss asparagus with mayonnaise mixture, then add cheese and toss again until blended. Transfer asparagus to 9-inch baking dish; bake 12–15 minutes or until cheese has melted and vegetables are tender. Serve.