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Salmon and Asparagus Puff Pastry Parcels. Poached salmon is mixed with Ricotta cheese, enveloped in puff pastry spread with basil pesto then baked.

Salmon and Asparagus Puff Pastry Parcels

Amanda Wren-Grimwood
Poached salmon is mixed with Ricotta cheese, enveloped in puff pastry spread with basil pesto then baked.
5 from 9 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine French
Servings 4
Calories 541 kcal

Ingredients
  

  • 400 G Salmon fillets, poached and flaked
  • 240 G Ready made puff pastry
  • 8 Small asparagus spears Blanched
  • 100 G Ricotta cheese
  • 4 Tsp Basil pesto
  • Seasoning
  • Beaten egg to glaze

Instructions
 

  • Line 2 baking sheets with baking parchment and heat the oven to 220c.
  • Mix together ricotta with pesto and seasoning and fold in the salmon.
  • Roll out the pastry into 4 squares and place on the baking sheets.
  • Divide the salmon mixture between the pastry squares in a square shape so that it is opposite to the pastry square.
  • Carefully fold in the edges like an envelope and brush with the beaten egg  and adding the asparagus.
  • Bake for about 25 minutes until well risen and golden.

Nutrition

Calories: 541kcalCarbohydrates: 29gProtein: 27gFat: 34gSaturated Fat: 9gCholesterol: 68mgSodium: 261mgPotassium: 617mgFiber: 1gSugar: 1gVitamin A: 495IUVitamin C: 1.8mgCalcium: 85mgIron: 3.1mg
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