Pesto and Salmon Parcels

Thrifty puff pastry parcels topped with salmon fillets and sun-dried tomato pesto, served alongside a quick vegetable rice mix.

Dinner Seafood Salmon Pesto Puff Pastry Frozen Ingredients

Estimated Nutrition

Calories

752

kcal / serving

3008 kcal total

Carbs

55g

per serving

220 g total

Fat

43g

per serving

172 g total

Protein

33g

per serving

132 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

320

Puff Pastry

frozen, ready-rolled, 1 pack

CondimentsSauces

tbsp

Sun-Dried-Tomato Pesto

from a jar

Dairy

tsp

Milk

full-fat or semi-skimmed

Fruits

tsp

Lemon Juice

freshly squeezed

GrainsCereals

Plain Flour

for dusting

400

Rice

frozen, cooked

NutsSeeds

Black Pepper

freshly ground, to taste

handful

Basil Leaves

fresh, to garnish

Seafood

500

Salmon Fillets

frozen, skinless, 4 pieces of 125g each

Vegetables

200

Mixed Vegetables

frozen

Method

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.