Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step
In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
3. Step
Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
4. Step
Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
5. Step
Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
6. Step
Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
7. Step
Seal the edges by pressing onto the seams of the fish silhouette.
8. Step
Use a knife to make indents for the head and fin details.
9. Step
Use the tip of the spoon to create indents of the scales.
10. Step
Brush the pastry with egg wash.
11. Step
Bake for 40 minutes, or until golden brown.
12. Step
In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
