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Sustainable, easy to cook and delicious, salmon ticks every box!

SPINACH, FETA & SALMON PARCELS SERVES 4 PREP 30 MINS COOK 20 MINS PER SERVE 3395kj COST $$$$$

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

GARLIC YOGHURT

1 cup Greek-style yoghurt 2 tbsp lemon juice 2 garlic cloves, crushed

SALAD

100g mixed salad leaves 250g punnet cherry tomatoes, halved 1 yellow capsicum, chopped ½ cup dill 2 tbsp extra-virgin olive oil

1 Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2 In a food processor, pulse spinach, feta, parsley, dill, parmesan, green onion, egg and nutmeg. Season with freshly ground black pepper. Divide into four portions.

3 Layer 3 sheets of 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 with remaining ingredients. Spray with olive oil and sprinkle with sesame seeds. Bake 15-20 mins.

4 GARLIC YOGHURT

Meanwhile, in a small bowl, combine all ingredients. Season. Chill.

5 SALAD In a large bowl, toss s all ingredients. Season.

6 Serve salmon parcels with salad and garlic yoghurt. Scatter er with shredded green onion.