Salmon Wellingtons

• 6 salmon fillets skin removed
• 2 tsp Maldon salt
• 3 tbsp Basil Pesto
• 3 sheets of puff pastry
• 1 egg well beaten

1. In a small bowl, add the salt and pesto and mix well.
2. Now generously coat each salmon fillet with the pesto mixture and set aside.
3. Roll out the puff pastry and cut into 12 rectangles, each 2cm larger than the fillets on each side.
4. Now lay the six fillets on six rectangles of pastry and top with the remaining six.
5. Using a wet fork, press the sides together to seal the parcels.
6. Brush with the beaten egg and place in the air fryer.
7. Bake at 180°C for 18 minutes, or until the pastry is golden.

Tip: Swap out the basil pesto for sun-dried tomato pesto as an alternative.