Leek & Salmon Parcels

15 Ingredients

Number of servings

20grams butter
1 cup frozen peas (blanched)
4 salmon fillets
200grams green beans (sliced)
1 leek (finely sliced)
1 bunch mint, leaves picked
2tablespoons thyme (plus extra sprigs)
2teaspoons lemon zest
1tablespoons lemon juice
5milliliter extra virgin olive oil spray
12 sheets filo pastry
2 cup baby spinach
50grams feta (crumbled)
250grams cherry truss tomatoes
475grams roasted garlic mash

Nutrition per serving

47% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 220°C. Line 2 baking trays with baking paper.

Step 2 of 6

Heat butter in a large frying pan over medium heat. Add leek, thyme and zest and cook for 3-4 minutes or until softened. Remove from heat and set aside to cool.

Step 3 of 6

Lay 3 filo sheets on bench, keeping remainder covered with a damp tea towel. Spray with oil and layer on top of each other, with short side towards you. Add quarter of the mash at the end nearest you. Top with one salmon fillet and 1 tbs leek mixture. Fold in pastry sides and roll up to enclose. Place, seam-side down, on one tray. Repeat to make 4 parcels.

Step 4 of 6

Spray parcel tops with oil and scatter over salt, pepper and extra thyme sprigs. Place tomatoes on second tray and place both trays into oven. Bake for 15 minutes or until pastry is golden and tomatoes are softened and warm. Stand for 10 minutes to finish cooking the salmon through.

Step 5 of 6

Meanwhile, finely chop half the mint, then toss in a bowl with remaining mint leaves, spinach, beans, peas, feta and lemon juice.

Step 6 of 6

Serve parcels with tomatoes and bean salad.