Pesto Salmon En Croûte

 Pesto Salmon En Croûte

When it comes to fish in our house this Pesto Salmon En Croûte is the kids favourite fishy meal.  Pesto, Pastry, Salmon – win, win, win!

A perfectly healthy, mid-week meal, which can be but together in less than 10 minutes notice. Let the oven do the rest while you get on with other, important, early evening tasks like putting your feet up with a chilled glass of white wine!

Such a simple dish and less than five ingredients:

• puff pastry
• salmon fillet
• pesto sauce
• egg

If you’re ok with buying pastry then you may as well go the whole hog and get it ready rolled.  There are usually, two 320g rolls in a pack.  Use one for making your Pesto Salmon en Croûte and keep the other in the freezer for later use, or why not whip up a batch of quick sausage rolls for the kids packed lunches.

Pesto Salmon En Croûte

Start by removing the skin from the salmon  fillet.  Or, best still, ask the fishmonger to do this for you at the time of buying.

Wash and pat dry with kitchen roll.  Unroll one pack of pastry and check your piece of salmon will fit.  If  not, roll a little longer. Leaving about 1.5″ around the edges so you can fold the pastry over.

If one edge of your salmon fillet is much thinner then just tuck it under as you can see in the image below.

Lightly mist a sheet of baking paper and line the baking tray –  I use the baking paper the pastry comes rolled up in.

Lay the rolled pastry on top of the baking sheet and place the salmon about 1.5″ away from one short side of the pastry then spread the pesto sauce over the top.

Brush one short edge and half of each long edge with a little beaten egg.  Fold the pastry over the salmon and press the edges with the back of a fork to seal.  Make a little snippet in the top with a knife of scissors to let out the steam while cooking.

If you find you have too much excess pastry you can cut some off and make fancy fish decorations, leaves or anything you like really. Brush the pastry with the beaten egg and bake for 35-40 minutes, or until golden brown all over.

Do try this recipe, I’m sure you won’t be disappointed.  It’s quick, it’s easy, it’s tasty and what better way of getting all those omega-3 essential fatty acids into your kids.   I love serving this dish with Jamie Oliver’s french bean salad.

If you try this recipe, let me know what you think! Leave a comment, you can even rate the recipe and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!

gx

P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!

Pesto Salmon En Croûte

3.84 from 12 votes

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Pesto Salmon En Croûte

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A healthy, midweek meal, which can be but together in less than 10 minutes notice. Let the oven do the rest while you get on with other, important, early evening tasks like putting your feet up with a chilled glass of white wine!

Course: Dinner

Cuisine: Western

Servings: 6

Author: Gillian Thompson

Ingredients

• 320 g ready rolled puff pastry in my view if you're buying ready made then you may as well go the hole hog and buy it ready rolled!, 1 roll
• 500-600 g Salmon fillet preferably from the centre rather than tail end
• 3-4 tablespoons pesto sauce
• 1 egg beaten

Instructions

1. Pre-heat your oven to 180C.
2. Remove the skin from the salmon fillet. You can ask the fishmonger to do this for you at the time of buying.
3. Wash and pat dry with kitchen roll.
4. Unroll one pack of pastry and check your piece of salmon will fit. If not, roll a little longer. Leaving about 1.5" around the edges so you can fold the pastry over.
5. Lightly mist a sheet of baking paper and line the baking tray - use the baking paper the pastry came rolled up in!
6. Lay the rolled pastry on top of the baking sheet.
7. Place the salmon about 1.5" away from one short side of the pastry and spread the pesto sauce over the top.
8. Brush one short edge and half of each long edge with a little beaten egg.
9. Fold the pastry over the salmon and press the edges with the back of a fork to seal.
10. Make a little snippet in the top with a knife of scissors to let out the steam while cooking.
11. If you find you have too much excess pastry you can cut some off and make some fancy fish decorations if you like.
12. Brush the pastry with the beaten egg.
13. Bake for 35-40 minutes, or until golden brown all over.