You may also like
Categories:
pasty salmon fillet dill lemon zest milk broccolini lemon juice extra-virgin olive oil chives cashews
Viewed: 58 - Published at: 6 years agoIngredients
- 2 None sheets puff pasty, thawed if frozen
- 1 2/3 lbs salmon fillet, skin and bones removed
- 2 tbsp dill, chopped roughly
- 2 tsp lemon zest
- 3 tsp milk
- 1/2 bunch broccolini, trimmed
- 1/2 bunch asparagus, trimmed
- 1 tbsp lemon juice
- 1/2 tbsp extra virgin olive oil
- 1/2 bunch chives, chopped roughly
- 3 oz cashews, chopped roughly
Method
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Lay 1 sheet of pastry on cutting board. Halve salmon fillet and lay one half in center of pastry, sprinkle with dill and zest, and season to taste. Lay other fillet on top (fat end to skinny end so it cooks evenly) and wrap with pastry. Use extra sheet of pastry to make sides join, if necessary. Trim excess pastry and fold up at either end to seal.
- Place on lined baking sheet sealed-side down and brush with milk. Bake for 30 minutes until pastry is puffed and golden. Remove salmon parcel from oven and slice into 4 portions.
- For the salad: Bring saucepan of salted water to a boil. Cook broccolini for 2 minutes, add asparagus spears and cook for 2 minutes or until vegetables are just tender. Drain. Place in a bowl with lemon juice, olive oil and chives. Toss to combine, season to taste and sprinkle with cashews.
