This impressive looking salmon recipe only takes 15min to assemble. Requiring just 5 ingredients, it would make for a great dinner party starter or evening meal option.
Serve with just a simple watercress salad as a starter, or as a main course, try serving with a new potato salad and marinated cucumber.
Make sure to use fine asparagus, as the thicker spears won't cook in time. There's no need to cut the ends of the asparagus off with a knife, you can break the woody ends off by bending the asparagus, and they will break off at the natural point.
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Yields:
6
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
471
Ingredients
320g pack ready-rolled puff pastry
750g
salmon fillet, skinned – aiming for a piece about 11.5 x 27cm
2Tbsp.
fresh pesto
125g
fine asparagus, ends trimmed
1
medium egg, beaten
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Unwrap pastry and put on a baking sheet (on its parchment paper) so a short side is in front of you. Lay salmon down centre of pastry, then spread top of fish with pesto.
Step 2
Arrange asparagus on top of pesto and season well with freshly ground black pepper. With a sharp knife, cut 2cm (¾in) wide strips into pastry on either side of salmon, running 1cm (½in) away from fish to the edges of the pastry and slanting the strips towards you. Brush pastry with beaten egg.
Step 3
Fold pastry strips on to asparagus, starting at the end furthest from you and alternating sides – aiming for a simple plait effect. Tuck in ends. Brush with beaten egg.
Step 4
Cook for 40min until golden. Serve warm or at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
