Salmon and rocket filo parcels
Time to make: 30 mins
(at time of publication)
- 500g baby potatoes
- 4 sheets filo pastry
- 4 x 100g salmon fillets
- 4 teaspoons wholegrain mustard
- 1 lemon, zest and juice
- 3 cups rocketarugulaX
- 3 cups salad vegetables (such as tomatoes, capsicums and cucumber)
- 6 tablespoons oil-free dressing
1 Preheat oven to 190°C. Place potatoes on to cook in water salted with 1/2 teaspoon salt. Meanwhile, prepare parcels. Lightly grease a baking tray. Keep filo sheets together and cut in 4 equal-sized pieces.
2 Place 1 salmon fillet in the centre of each filo stack. Add some mustard, lemon zest, lemon juice and a little rocket. Season with pepper.
3 Fold pastry over to seal salmon completely. Pierce the top several times. Spray with oil and bake for 20-25 minutes or until golden brown. Drain potatoes once cooked. Serve parcels with potatoes, salad vegetables, remaining rocket and dressing.
Nutrition Info (per serve)
Total fat 27g
Saturated fat 7g
Dietary fibre 4g
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