Pesto & Salmon Parcels

This fuss-free and thrifty pesto salmon tart is a doddle to prepare and uses ingredients from the freezer. Defrost the fish and pastry overnight for a speedy after-work dinner.

Serves 4

Effort: Easy

Prep: 5mins

Cook: 20mins

GF option - see hints & tips

Ingredients

• 2 sheets of frozen puff pastry

• 4 x fresh OR frozen skinless salmon fillets

• 1 punnet cherry tomato

• 2 tbsp pesto spice mix (spicetub)

• 100g parmesan cheese

• 1 tsp full-fat or semi-skimmed milk

• 1 tsp freshly squeezed lemon juice

• freshly ground black pepper

• handful fresh basil leaves, to garnish (optional)

Method

1. Take the puff pastry and salmon out of the freezer and thaw at room temperature, or overnight in the fridge (if using frozen salmon).

2. When the pastry and salmon have thawed, preheat the oven to 220c/200c fan and place a baking tray inside the oven as it heats.

3. Unwrap the pastry onto a clean, lightly floured work surface. Cut each sheet into 2 equal-sized rectangles.

4. Chop the cherry tomatoes into quarters, mix with 2 tbsp pesto mix & parmesan. Place pesto mixture in the middle of each rectangle of pastry.

5. Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto mixture.

6. Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper.

7. Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through.

8. To serve, squeeze a little more lemon juice over the salmon & sprinkle with extra parmesan and fresh basil.

Hints & Tips

Salmon - Fresh or frozen salmon can be used in this recipe. You could also use skin on if you prefer - make sure you pat the skin dry, drizzle with a little oil & season with salt & pepper.

Gluten Free - This dish can be made GF using Gluten Free puff pastry. We have made this with the brand Simply Wize following the same instructions.

Portion size - It’s easy to double up the ingredients for this pesto salmon recipe. Just increase the cooking time by 5 minutes.

It’s just as easy to half this recipe.

Freezing - This dish is not suitable for freezing.

These parcels are also delicious served cold in packed lunches. Top with a dollop of mayonnaise and serve with salad.