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!
Author: Gillian Thompson
320gready rolled puff pastryin my view if you're buying ready made then you may as well go the hole hog and buy it ready rolled!, 1 roll
500-600gSalmon filletpreferably from the centre rather than tail end
Pre-heat your oven to 180C.
Remove the skin from the salmon fillet. You can 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.
Lightly mist a sheet of baking paper and line the baking tray - use the baking paper the pastry came rolled up in!
Lay the rolled pastry on top of the baking sheet.
Place the salmon about 1.5" away from one short side of the pastry and 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 some fancy fish decorations if you like.
Brush the pastry with the beaten egg.
Bake for 35-40 minutes, or until golden brown all over.