Pesto Salmon En Croute

Meanwhile, in a small bowl, combine the cream cheese and pesto. Season with salt and pepper. 

Trim and halve the carrots lengthways (no need to peel) then pop them onto a large baking tray. Drizzle with oil and honey, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now. 

Keeping the puff pastry on the paper it comes on, cut it into quarters so that you have 2 rectangles per person.

Once the salmon has cooled slightly, peel away and discard the skin. Sprinkle the lemon and herb seasoning over the fish. 

Place a salmon fillet in the middle of a rectangle of pastry, leaving a border all around it. Spread some of the pesto cream cheese over the top of the fish. 

Lay another rectangle of pastry on top, pressing it down on the sides so the salmon sits snugly inside. 

Trim the edges a little to neaten up and press with the back of a fork to create a seal (and a nice pattern!).

Repeat with the remaining salmon to create one pastry parcel per person. TIP: Brush the top of the parcel with a little milk if you have some.

Transfer the paper with the salmon en croute parcels to another baking tray.

When the oven is hot, pop the salmon tray onto the top shelf of your oven and the carrot tray onto the middle shelf. 

Bake until the pastry is until golden brown, the fish is cooked through and the carrots are tender, 15-20 mins. The fish is cooked when opaque in the middle.

While everything is in the oven, pour the cider vinegar and olive oil for the dressing (see pantry for amount) into a large bowl. Season with salt and pepper then pop the dressing aside. 

If there's time, have a quick tidy. 

Just before you are ready to serve, add the baby leaf mix to the dressing bowl and toss so it's nicely coated. TIP: Don't do this too early or the leaves will go soggy.