Pesto Salmon en Croute

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

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

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. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Keeping the puff pastry on the paper it comes on, cut it into quarters to make 2 rectangles per person.

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

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 to neat them and seal them shut with the back of a fork. 

Repeat with the remaining salmon and pastry. TIP: Brush the top of the pastry with a little milk if you have some.

Transfer the paper with your 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. IMPORTANT: The fish is cooked when opaque in the middle.

While everything's 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 set the dressing aside. 

Just before you're ready to serve, add the baby leaf mix to the dressing bowl and toss to coat. TIP: Don't do this too early or the leaves will go soggy.