Use a strainer to strain the pesto to separate the oil and put aside for later use.

Roll out and flatten one puff pastry dough. Paste on the pesto in the center of the puff pastry about the same size as the salmon fillet. Place the salmon fillet on top.

Season the salmon with the salt and pepper and coat the top with the rest of the pesto. Place the other dough sheet on top and cut out a shape of a fish with the salmon in the middle. Seal around the fish shaped dough but pressing down with your thumbs. Place 1-2 layers of the dough in the head area to keep the shape of a fish head.

Use a pairing knife and spoon to create patterns on the dough to make it look more like a fish. (i.e. scales, face, fins, etc.)

Whisk the egg to create an egg wash and brush the top of the fish shaped pastry. Bake for 40 mins at 375 degrees Fahrenheit.

In a small bowl, combine the reserved pesto oil and basil leaves. Brush on top of the puff pastry before serving.