Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.

Heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down. Fry for 1 min, then turn over and cook for 30 secs on the other side - the salmon will be sealed but not cooked through (it will finish cooking in the oven).

Transfer to a plate and allow to cool. IMPORTANT: Wash your hands and equipment after handling raw fish.

Meanwhile, zest and cut the lemon into wedges. Halve, peel and thinly slice the shallot (see ingredients for amount).

In a medium bowl, combine the shallot, lemon juice, sugar for the pickle (see pantry for amount). Season with salt, then set aside to pickle.

Halve the salad potatoes lengthways. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, in a medium bowl, mix together the cream cheese, a pinch of lemon zest and the sun-dried tomato paste. Season with salt and pepper.

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.

Place a salmon fillet in the middle of a rectangle of pastry, leaving a border all around it. Spread some of the cream cheese mixture over the top of the fish, ensuring you keep enough for the other portion/s.

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

Bake on the middle shelf of your oven until the pastry is until golden brown and the fish is cooked through, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While everything's in the oven, trim the bottom 2cm from the asparagus and discard. Trim the green beans. Peel and grate the garlic (or use a garlic press).

Wipe out the (now empty) frying pan used for the salmon.

Return the frying pan to medium-high heat with a drizzle of oil. Once hot, add the green beans and asparagus. Stir-fry until starting to char, 2-3 mins. 

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.

Cook until the veg is tender, 4-5 mins. Remove the pan from the heat. Season with salt and pepper.

When everything's ready, add the pickled shallot and its pickling liquid to the garlicky veg and toss together.

When the potatoes are roasted, drizzle over the pesto and toss to coat.

Share the summer salmon en croute between your plates. Serve the pesto potatoes and lemon shallot and green veg alongside.