Serves: 4
Prep: 30 mins
Cook: 20 mins
This recipe is the perfect salmon dish. Whether it’s Summer, Winter, Spring or Autumn, it’s a meal the whole family will love.
Ingredients:
250g frozen spinach, thawed, squeezed of excess liquid
200g Danish feta
1 cup chopped parsley
½ cup dill, chopped
½ cup grated parmesan
3 green onions, sliced, green tops julienned, placed in iced water
1 egg
1 tsp ground nutmeg
12 sheets filo pastry
4 x 125g skinless, boneless salmon fillets
2 tsp white sesame seeds
aioli, to serve
Salad:
100g mixed salad leaves
250g punnet cherry tomatoes, halved
1 yellow capsicum, chopped
½ cup dill
2 tbsp extra-virgin olive oil
How to make the spinach, feta & salmon parcels recipe:
Preheat oven to 200°C. Line an oven tray with baking paper.
In a food processor, pulse spinach, feta, parsley, dill, parmesan, white parts of onion, egg and nutmeg. Season with freshly ground black pepper. Divide into four portions.
Layer 3 sheets filo, spraying with oil between each. Fold in half joining the two short ends. Place a salmon fillet on top, then spread with one portion spinach mixture. Fold pastry around salmon to enclose. Place seam-side down on tray. Repeat. Spray with olive oil and sprinkle with sesame seeds. Bake 15-20 mins.
For the salad. In a large bowl, toss all ingredients. Season.
Serve salmon parcels with salad and aioli. Scatter with shredded green onion.
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