why make this recipe
Pesto and salmon parcels are a quick and delicious meal that everyone will love. They are easy to prepare and make a perfect dinner or lunch option. With flaky, golden pastry wrapping around succulent salmon and rich pesto, these parcels offer a burst of flavor with every bite. Plus, they are a great way to incorporate fish into your diet.
how to make Pesto and salmon parcels
Ingredients
- 1 x 320g pack frozen ready-rolled puff pastry
- 4 x 125g/4½oz frozen skinless salmon fillets
- Plain flour, for dusting
- 2 tbsp sun-dried-tomato pesto (from a jar)
- 1 tsp full-fat or semi-skimmed milk
- 1 tsp freshly squeezed lemon juice
- Freshly ground black pepper
- Handful fresh basil leaves, to garnish (optional)
- 400g/14oz frozen cooked rice
- 200g/7oz frozen mixed vegetables
Directions
- Take the puff pastry and salmon out of the freezer and let them thaw for 2 hours at room temperature or overnight in the fridge.
- Once thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven.
- Unwrap the pastry and roll it out on a clean, lightly floured surface. Cut it into four equal rectangles.
- Place 1 heaped teaspoon of pesto in the center of each rectangle.
- Cut each salmon fillet in half widthways and place two halves on top of the pesto in each pastry rectangle.
- Brush the edges of each rectangle with milk and fold the edges over to create open parcels. Pinch the corners to seal.
- Brush the exposed pastry with a little more milk. Squeeze some lemon juice over the salmon and season with black pepper.
- Carefully remove the hot baking tray from the oven and place the salmon parcels onto the tray. Bake for 20-25 minutes until the pastry is golden-brown and the salmon is cooked.
- About 5 minutes before the parcels finish, defrost the rice in the microwave until hot. Cook the mixed vegetables in a saucepan of boiling water for 2-3 minutes until hot and then drain.
- Mix the vegetables with the rice.
- To serve, divide the vegetable rice among four plates and place a salmon parcel on top of each portion. Garnish with basil leaves if desired.
how to serve Pesto and salmon parcels
Serve these tasty parcels hot, right from the oven, alongside a bed of vegetable rice. The dish looks appealing and is sure to impress family and friends. You can also add a fresh side salad for extra crunch and flavor.
how to store Pesto and salmon parcels
If you have leftovers, cool them completely before storing. Place the parcels in an airtight container and keep them in the fridge for up to 2 days. When ready to eat, reheat in the oven at 180C/350F until warmed through.
tips to make Pesto and salmon parcels
- Always make sure to thaw the salmon and pastry completely for best results.
- Feel free to experiment with different types of pesto for varied flavors.
- Use a sharp knife to cut and seal the pastry neatly for a better presentation.
variation (if any)
You can try adding different vegetables into the parcels, like spinach or diced bell peppers, for extra nutrition. Additionally, for a spicier kick, add a sprinkle of red pepper flakes inside the parcel.
FAQs
1. Can I use fresh salmon instead of frozen?
Yes, fresh salmon works well here. Just make sure to adjust the cooking time to avoid overcooking.
2. Can I make these parcels ahead of time?
Absolutely! You can prepare the parcels and keep them in the fridge until you’re ready to bake them.
3. Is there a vegetarian option for this recipe?
Yes, you can replace the salmon with a plant-based protein, such as marinated tofu or roasted vegetables, and still enjoy the delicious pesto flavor.
