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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- 320g pack ready-rolled puff pastry
- 750 g salmon fillet, skinned – aiming for a piece about 11.5 x 27cm
- 2 Tbsp. fresh pesto
- 125 g fine asparagus, ends trimmed
- 1 medium egg, beaten
- 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.
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Get Ahead
Prepare to end of step 3 up to 3hr ahead. Chill. Complete recipe to serve.
Per Serving:
- Calories: 471
- Fibre: 1 g
- Total carbs: 16 g
- Sugars: 1 g
- Total fat: 31 g
- Saturated fat: 10 g
- Protein: 31 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
