SHAPE UP FOR SUM­MER TO­DAY!

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

Woman’s Day (Australia) - - Contents -

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.

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