Filo Salmon Parcels with Roasted Veg and Herb Yoghurt

Heat oven to 200°C. Zest the lemon and cut into wedges. Trim green beans. Peel and dice garlic and shallot. Chop spinach. Cut carrot in half lengthways and roughly chop. Boil a kettle.

Heat a pan on medium high heat with a drizzle of olive oil. Add shallot and garlic and cook for about 2-3 minutes. Add spinach and lemon zest. Cook until wilted, about 2-4 minutes. Season with salt and remove from the pan, set aside to cool for about 5 minutes.

Take 1 sheet filo pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray brush with butter, place salmon in the middle and top with spinach filling. Fold the filo over the salmon to make a parcel. Repeat with the remaining salmon, butter and filo. Brush the top of each parcel with butter.

Place filo parcels onto a lined baking tray. Season carrots with olive oil and salt, place next to filo parcels. Don't overcrowd the tray, use another tray if needed. Bake for 15-20 minutes or until the salmon is cooked through. In the last 8 minutes of cooking add cherry tomatoes.

Crumble fetta. Blend together yoghurt, fetta, squeeze of lemon juice (to taste) with a stick blender. Season with salt. Place green beans in a heatproof bowl and cover with boiling water, for 3-5 minutes and then drain them.

Spread whipped fetta between plates. Top with filo parcels and serve tomatoes, green beans and carrot on the side. Enjoy!

Heat oven to 200°C. Zest the lemon and cut into wedges. Trim green beans. Peel and dice garlic and shallot. Chop spinach. Cut carrot in half lengthways and roughly chop. Boil a kettle.

Heat a pan on medium high heat with a drizzle of olive oil. Add shallot and garlic and cook for about 2-3 minutes. Add spinach and lemon zest. Cook until wilted, about 2-4 minutes. Season with salt and remove from the pan, set aside to cool for about 5 minutes.

Take 1 sheet filo pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray brush with butter, place salmon in the middle and top with spinach filling. Fold the filo over the salmon to make a parcel. Repeat with the remaining salmon, butter and filo. Brush the top of each parcel with butter.

Place filo parcels onto a lined baking tray. Season carrots with olive oil and salt, place next to filo parcels. Don't overcrowd the tray, use another tray if needed. Bake for 15-20 minutes or until the salmon is cooked through. In the last 8 minutes of cooking add cherry tomatoes.

Crumble fetta. Blend together yoghurt, fetta, squeeze of lemon juice (to taste) with a stick blender. Season with salt. Place green beans in a heatproof bowl and cover with boiling water, for 3-5 minutes and then drain them.

Spread whipped fetta between plates. Top with filo parcels and serve tomatoes, green beans and carrot on the side. Enjoy!

Heat oven to 200°C. Zest the lemon and cut into wedges. Trim green beans. Peel and dice garlic and shallot. Chop spinach. Cut carrot in half lengthways and roughly chop. Boil a kettle.

Heat a pan on medium high heat with a drizzle of olive oil. Add shallot and garlic and cook for about 2-3 minutes. Add spinach and lemon zest. Cook until wilted, about 2-4 minutes. Season with salt and remove from the pan, set aside to cool for about 5 minutes.

Take 1 sheet filo pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray brush with butter, place salmon in the middle and top with spinach filling. Fold the filo over the salmon to make a parcel. Repeat with the remaining salmon, butter and filo. Brush the top of each parcel with butter.

Place filo parcels onto a lined baking tray. Season carrots with olive oil and salt, place next to filo parcels. Don't overcrowd the tray, use another tray if needed. Bake for 15-20 minutes or until the salmon is cooked through. In the last 8 minutes of cooking add cherry tomatoes.

Crumble fetta. Blend together yoghurt, fetta, squeeze of lemon juice (to taste) with a stick blender. Season with salt. Place green beans in a heatproof bowl and cover with boiling water, for 3-5 minutes and then drain them.

Spread whipped fetta between plates. Top with filo parcels and serve tomatoes, green beans and carrot on the side. Enjoy!

Heat oven to 200°C. Zest the lemon and cut into wedges. Trim green beans. Peel and dice garlic and shallot. Chop spinach. Cut carrot in half lengthways and roughly chop. Boil a kettle.

Heat a pan on medium high heat with a drizzle of olive oil. Add shallot and garlic and cook for about 2-3 minutes. Add spinach and lemon zest. Cook until wilted, about 2-4 minutes. Season with salt and remove from the pan, set aside to cool for about 5 minutes.

Take 1 sheet filo pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray brush with butter, place salmon in the middle and top with spinach filling. Fold the filo over the salmon to make a parcel. Repeat with the remaining salmon, butter and filo. Brush the top of each parcel with butter.

Place filo parcels onto a lined baking tray. Season carrots with olive oil and salt, place next to filo parcels. Don't overcrowd the tray, use another tray if needed. Bake for 15-20 minutes or until the salmon is cooked through. In the last 8 minutes of cooking add cherry tomatoes.

Crumble fetta. Blend together yoghurt, fetta, squeeze of lemon juice (to taste) with a stick blender. Season with salt. Place green beans in a heatproof bowl and cover with boiling water, for 3-5 minutes and then drain them.

Spread whipped fetta between plates. Top with filo parcels and serve tomatoes, green beans and carrot on the side. Enjoy!

Heat oven to 200°C. Zest the lemon and cut into wedges. Trim green beans. Peel and dice garlic and shallot. Chop spinach. Cut carrot in half lengthways and roughly chop. Boil a kettle.

Heat a pan on medium high heat with a drizzle of olive oil. Add shallot and garlic and cook for about 2-3 minutes. Add spinach and lemon zest. Cook until wilted, about 2-4 minutes. Season with salt and remove from the pan, set aside to cool for about 5 minutes.

Take 1 sheet filo pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray brush with butter, place salmon in the middle and top with spinach filling. Fold the filo over the salmon to make a parcel. Repeat with the remaining salmon, butter and filo. Brush the top of each parcel with butter.

Place filo parcels onto a lined baking tray. Season carrots with olive oil and salt, place next to filo parcels. Don't overcrowd the tray, use another tray if needed. Bake for 15-20 minutes or until the salmon is cooked through. In the last 8 minutes of cooking add cherry tomatoes.

Crumble fetta. Blend together yoghurt, fetta, squeeze of lemon juice (to taste) with a stick blender. Season with salt. Place green beans in a heatproof bowl and cover with boiling water, for 3-5 minutes and then drain them.

Spread whipped fetta between plates. Top with filo parcels and serve tomatoes, green beans and carrot on the side. Enjoy!

Heat oven to 200°C. Zest the lemon and cut into wedges. Trim green beans. Peel and dice garlic and shallot. Chop spinach. Cut carrot in half lengthways and roughly chop. Boil a kettle.

Heat a pan on medium high heat with a drizzle of olive oil. Add shallot and garlic and cook for about 2-3 minutes. Add spinach and lemon zest. Cook until wilted, about 2-4 minutes. Season with salt and remove from the pan, set aside to cool for about 5 minutes.

Take 1 sheet filo pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray brush with butter, place salmon in the middle and top with spinach filling. Fold the filo over the salmon to make a parcel. Repeat with the remaining salmon, butter and filo. Brush the top of each parcel with butter.

Place filo parcels onto a lined baking tray. Season carrots with olive oil and salt, place next to filo parcels. Don't overcrowd the tray, use another tray if needed. Bake for 15-20 minutes or until the salmon is cooked through. In the last 8 minutes of cooking add cherry tomatoes.

Crumble fetta. Blend together yoghurt, fetta, squeeze of lemon juice (to taste) with a stick blender. Season with salt. Place green beans in a heatproof bowl and cover with boiling water, for 3-5 minutes and then drain them.

Spread whipped fetta between plates. Top with filo parcels and serve tomatoes, green beans and carrot on the side. Enjoy!