Preheat the oven to 400° F
Puff Pastry: If frozen, defrost in refrigerator. Cut pastry to just longer than the pieces of salmon.
On a foil lined baking sheet (use cooking spray to ensure puff pastry and salmon do not stick), place the 4 pieces of puff pastry. Also place the 4 pieces of salmon and ensure they are not touching. Cover each piece of salmon with 1 tablespoon of sliced almonds. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
Recipe courtesy of Giada De Laurentiis