Name: Salmon en croute with warm broccolini and asparagus salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 sheets puff pasty, thawed; 750 gram fillet of salmon, skin and bones removed; 2 tablespoon roughly chopped dill; 2 teaspoon lemon zest; sea salt and cracked black pepper; 3 teaspoon milk; 1 1/2 bunches broccolini, trimmed; 1 1/2 bunches asparagus, trimmed; 1 tablespoon lemon juice; 1 1/2 tablespoon extra virgin olive oil; 1/2 bunch chives, chopped roughly; 1/2 cup cashews, chopped roughly

Salmon en croute with warm broccolini and asparagus salad

Create a healthy light meal with salmon wrapped in pastry and a crisp broccolini and asparagus salad.

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

2 sheets puff pasty, thawed

750 gram fillet of salmon, skin and bones removed

2 tablespoon roughly chopped dill

2 teaspoon lemon zest

sea salt and cracked black pepper

3 teaspoon milk

1 1/2 bunches broccolini, trimmed

1 1/2 bunches asparagus, trimmed

1 tablespoon lemon juice

1 1/2 tablespoon extra virgin olive oil

1/2 bunch chives, chopped roughly

1/2 cup cashews, chopped roughly

Method

Salmon en croute

1.Preheat oven to 220°C (200°C fan-forced). Line tray with baking paper.

2.Lay 1 sheet of pasty on chopping board. Halve salmon fillet and lay one half in centre of pastry, sprinkle with dill and zest, and season with salt and pepper. Lay other fillet on top (fat end to skinny end so it cooks evenly) and wrap with pasty. Use extra sheet of pasty to make sides join, if necessary. Trim excess pasty and fold up at either end to seal.

3.Place parcel on lined tray sealed-side down and brush with milk. Bake for 30 minutes until pasty is puffed and golden.

4.Remove salmon parcel from oven and slice into 4 portions. Serve with warm salad.

Warm broccolini and asparagus salad

5.Bring saucepan of salted water to the boil. Cook broccolini for 2 minutes, add asparagus spears and cook for 2 minutes until vegetables are tender and crisp.

6.Drain. Place in bowl with lemon juice, olive oil and chives. Toss to combine. Season with salt and pepper and sprinkle with cashews.

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