Salmon & herb filo parcels with roast tomatoes

title="Salmon & herb filo parcels with roast tomatoes"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-herb-filo-parcels-with-roast-tomatoes.jpg" srcset="https://img.taste.com.au/XPnuuF0P/w720-h480-cfill-q80/taste/2016/11/salmon-herb-filo-parcels-with-roast-tomatoes-76250-1.jpeg 720w, https://img.taste.com.au/59XMu-BQ/w643-h428-cfill-q90/taste/2016/11/salmon-herb-filo-parcels-with-roast-tomatoes-76250-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & herb filo parcels with roast tomatoes"
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(4) Rate it

• 0:20 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Wrap salmon in filo pastry for a gourmet dish which is designed to impress.

Featured in
Nutrition information, Main recipes

Ingredients

• 1 1/2 tablespoons extra virgin olive oil


• 1 garlic clove, finely chopped


• 1 tablespoon fresh basil, chopped


• 1 tablespoon mint leaves, chopped


• 1 tablespoon flat-leaf parsley, chopped


• Grated zest of 1 lemon


• 4 sheets filo pastry


• Olive oil spray


• 4 x 180g skinless salmon fillets, pin-boned


• 500g vine-ripened cherry tomatoes


• 200g green beans, trimmed

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 200°C and line a baking tray with baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine oil, garlic, herbs, lemon zest and some salt and pepper in a bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Lay 1 sheet of filo pastry on a board with one of the short sides facing you (keep the remaining filo sheets covered with a damp tea towel while you work).
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Lightly spray the filo sheet with oil, then place a salmon fillet at the end nearest to you, leaving a 3cm border.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Spread a little herb mixture over the fish, then fold in the edges of the pastry and roll up the salmon away from you to enclose. Place the parcel seam-side down on the tray, then repeat to make 4 parcels. Spray the tops with a little more oil. Bake for 12 minutes or until the pastry is golden and the fish is cooked through. Place the tomatoes on another tray and bake for the final 5 minutes of the fish cooking time until just softened.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Meanwhile, blanch the beans in boiling water for 3 minutes until tender. Drain.
  
  
  


• 
  
  
  Step 7
  
  
  
  
  Divide the salmon parcels among plates, and serve with the roasted tomatoes and beans.
  
  
  

• High protein


• Low carb


• Low sodium


• Low sugar

Nutrition

• 2033 kj

  Energy




• 27g

  Fat Total




• 6g

  Saturated Fat




• 4g

  Fibre




• 47g

  Protein




• 117mg

  Cholesterol




• 185.81mg

  Sodium




• 3g

  Carbs (sugar)




• 12g

  Carbs (total)

All nutrition values are per serve

• Author: Louise Pickford


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au