Salmon wrapped in filo

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Whizz the watercress with enough of the stock to make a paste. Lay out both sheets of filo and put a piece of salmon at the end of each sheet in the centre. Spread the watercress paste over the salmon, then fold and roll up the parcels and put them on a baking tray. Bake for 20 minutes, or until the pastry is browned and crisp. Serve with a green salad and lemon wedges.

Per serving

332 kcalories, protein 32.9g, carbohydrate 12.2g, fat 17.2 g, saturated fat 3.2g, fibre 1.5g, salt 0.82 g

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  05 November 2007

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• Gigi

  29 August 2008

  Gigi rated and commented on this recipe

  

  I really liked this! Instead of watercress, I spread low-fat cream cheese on the salmon fillets and covered with a handful of spinach, which worked well. I just served it with some boiled new potatoes and salad, and it made for a very yummy, satisfying dinner. So quick and easy too.

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Ingredients

• 2 large handfuls of watercress
• 2 tbsp chicken stock
• 2 sheets of filo pastry
• 2 salmon fillets pieces, about 130g each
• green salad , to serve
• lemon wedges, to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 2 large handfuls of watercress
• 2 tbsp chicken stock
• 2 sheets of filo pastry
• 2 salmon fillets pieces, about 130g each
• green salad , to serve
• lemon wedges, to serve

Per serving

332 kcalories, protein 32.9g, carbohydrate 12.2g, fat 17.2 g, saturated fat 3.2g, fibre 1.5g, salt 0.82 g

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