Salmon en croûte is a beloved dish that looks impressive and tastes delicious. Now you can make your own! Drizzle mouthwatering basil pesto on the salmon fillets then wrap them in buttery puff pastry. Serve with crushed potatoes and creamy spinach with garlic and Dijon mustard. Stunning!

1 British free-range egg

1 classic nut pesto pot (45g)

1 garlic clove

5g black sesame seeds

1 tsp Dijon mustard

1 lemon

120g traditional puff pastry

2 x 110g salmon fillets (skinless)

300g waxy potatoes

120g baby leaf spinach

Preheat the oven and start preparing your salmon en croûte
Set the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle.
Crack the free-range egg into a small bowl and beat it with a fork (note: You'll only need 1 egg when cooking for both 2 and 4 people) – this is your egg wash. 
Cut the salmon fillets in half and place next to e