Salmon and rocket parcels
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Time to make:
$6.15 per serve
(at time of publication)
Full ingredients list:
- 500g new potatoes
- 4 filo pastry sheets
- 4 x 100g skinless salmon fillets
- 4 teaspoons wholegrain mustard
- juice and zest of 1 lemon
- 3 cups rocket
- 3 cups salad vegetables (cherry tomatoes, cucumber, baby spinach)
- 6 tablespoons reduced-fat balsamic dressing
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Bring a large saucepan of water to the boil. Cook potatoes for 10–15 minutes, or until tender.
Step 2 Meanwhile, prepare parcels. Lightly grease a baking tray. Stack filo sheets; cut into 4 equal stacks. Place 1 salmon fillet in the centre of each stack. Add some mustard, lemon juice, lemon zest and a few rocket leaves. Season with cracked black pepper.
Step 3 Fold edges of filo to enclose salmon. Pierce tops of parcels several times with a fork; spray with cooking oil. Bake parcels for 20–25 minutes, or until golden brown. Drain cooked potatoes.
Step 4 Divide tomatoes, cucumber and baby spinach among plates; drizzle with balsamic dressing. Place 1 parcel on each plate and serve with potatoes.
Make it gluten free: Use gluten-free pastry.
About this recipe
First published: February 2014