This one’s a real treat – crispy puff pastry parcels stuffed with tender salmon and sun-dried tomato pesto, all baked to perfection. We’re serving it up with a quick veggie rice that’s as easy as it is delicious. Perfect for when you want something fancy without the fuss. Gather the family around and let’s get cooking!
Ingredients
Handful of fresh basil leaves, to garnish (optional)
1 tsp full-fat or semi-skimmed milk
1 tsp freshly squeezed lemon juice
4 x 125g skinless salmon fillets (frozen)
320g pack frozen ready-rolled puff pastry
200g frozen mixed vegetables
400g white rice
Plain flour, for dusting
2 tbsp sun-dried tomato pesto
Freshly ground black pepper
Tips:
- Short on Time? Thaw the pastry and salmon overnight in the fridge to save time on the day.
- Add Some Greens: Stir through a handful of fresh spinach or peas into the rice for extra veggies.
- Customise It: Swap the sun-dried tomato pesto for regular pesto or even a bit of mustard for a different flavour twist.
Method
Step 1: Remove the puff pastry and salmon from the freezer and let them thaw for about 2 hours at room temperature or overnight in the fridge.
Step 2: Once thawed, preheat your oven to 220°C (200°C Fan). Place a baking tray inside to heat while you prepare the parcels.
Step 3: Unwrap and unroll the puff pastry onto a lightly floured surface. Cut the pastry into four equal rectangles. Place 1 heaped teaspoon of sun-dried tomato pesto in the centre of each rectangle.
Step 4: Cut each salmon fillet in half widthways, then place two halves, side by side, in the centre of each pastry rectangle, right on top of the pesto.
Step 5: Brush the edges of each pastry rectangle with a little milk. Fold the edges over to create open parcels, pinching the corners to seal them up. Brush the exposed pastry with a bit more milk. Squeeze a little lemon juice over the salmon and season with freshly ground black pepper.
Step 6: Carefully remove the hot baking tray from the oven. Place the salmon parcels onto the tray. Bake for 20-25 minutes, until the pastry is golden and puffed and the salmon is cooked through.
Step 7: About 5 minutes before the parcels are ready, defrost the frozen rice in the microwave until piping hot.
While the rice is warming, cook the frozen mixed vegetables in a saucepan of boiling water for 2-3 minutes until hot. Drain well, then mix with the rice.
Step 8: Divide the vegetable rice among four plates. Place a salmon parcel on top of each serving. If using fresh basil leaves, garnish with them, and dig in!
Prep Time: 10 minutes (plus thawing time) Cooking Time: 20-25 minutes