Pesto and Salmon Parcels

Elevate your dinner with these easy and elegant Pesto and Salmon Parcels! Perfect for a quick, flavorful meal after a long day. The flaky puff pastry wraps around tender salmon fillets topped with zesty sun-dried tomato pesto, making each bite a delicious delight.

• Ingredients:

1. 1 x 320g pack frozen ready-rolled puff pastry
2. 4 x 125g frozen skinless salmon fillets
3. Plain flour (for dusting)
4. 2 tbsp sun-dried-tomato pesto
5. 1 tsp full-fat or semi-skimmed milk
6. 1 tsp freshly squeezed lemon juice
7. Freshly ground black pepper
8. Fresh basil leaves (optional, for garnish)
9. For the Vegetable Rice:
10. 400g frozen cooked rice
11. 200g frozen mixed vegetables

• Method:

1. Thaw: Defrost the puff pastry and salmon overnight in the fridge or for 2 hours at room temperature.
2. Prep Oven: Preheat the oven to 220°C/200°C Fan/Gas 7, and place a baking tray inside.
3. Assemble Parcels: Unroll the pastry, cut into four rectangles, and spread pesto on each. Place halved salmon fillets on top, fold and seal the pastry edges, brush with milk, and season with black pepper and a squeeze of lemon.
4. Bake: Arrange the parcels on the hot tray and bake for 20-25 minutes until golden and crispy.
5. Prepare Rice: Microwave the rice and cook the vegetables, then mix together.
6. Serve: Top each serving of vegetable rice with a salmon parcel and garnish with fresh basil if desired.

This dish combines convenience with gourmet flair, making dinner both special and stress-free!