Salmon in Puff Pastry

I made this recipe a couple of days ago. I served it with asparagus and a salad.















1 sheet frozen puff pastry (one 14-ounce package), thawed
4 6-ounce (4 x 2  x 1/2-inch) skinless salmon fillets
1 lemon, cut in half
salt and pepper
sprigs of fresh thyme

1. Butter large baking sheet. Preheat oven to 400°F.
2. Unfold the sheet of puff pasty. Cut into four pieces. Roll out each piece into a 12-inch square.

3. Set one salmon piece on the diagonal in one corner of the pastry. Squeeze some lemon juice on top, sprinkle with salt and pepper and dot with the thyme sprigs. Roll the salmon up in the pastry on the diagonal, tucking in the edges just before you stop rolling. Continue with remaining 3 pieces of salmon.

4. Arrange salmon packages, seam side down, on prepared baking sheet. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.

4 servings
Of my own devising