Thaw the puff pastry and salmon for 2 hours at room temperature or overnight in the fridge.
Preheat the oven to 220°C and place a baking tray inside to heat.
Cut the unrolled pastry into four equal rectangles on a floured surface and place 5ml of pesto onto each.
Halve the salmon fillets widthways and place two halves onto each pastry rectangle over the pesto.
Brush edges with milk, fold over to create open parcels, pinch corners, season with lemon and pepper.
Bake the parcels on the preheated tray for 20-25 minutes until golden and salmon is cooked.
Microwave the rice until hot and boil the vegetables for 2-3 minutes, then drain and combine.
Divide the rice among plates, top with a salmon parcel, and garnish with basil.