Salmon and Asparagus 'almost En Croute'

Ingredients

• 13 ounces puff pastry, chilled and rolled out (375g)
• 4 (4 ounce)  skinless salmon fillets
• 4 teaspoons green pesto sauce, good quality
• 12 asparagus spears
• 1 egg, beaten
• salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   Pre-heat your oven to 425°F/220°C/Gas 7 and place a baking tray in the oven to heat up as well.

2. 2

   Unroll your puff pastry sheets and cut into four 6inch (15cm) squares.

3. 3

   Place each salmon fillet diagonally onto one of the pastry squares and spread 1 tsp of the pesto onto each fillet.

4. 4

   Place three asparagus spears on top of each of the fillets.

5. 5

   Fold the two corners of the pastry over the salmon and asparagus and pinch together to seal them, making four individual parcels.

6. 6

   Brush the pastry parcels with the beaten egg or alternatively you can use milk.

7. 7

   Remove your hot baking tray from the oven and place the parcels on it.

8. 8

   Bake for 20-25minutes until the fish is cooked and the pastry golden.

9. 9

   Allow to rest for about 5 minutes before serving.