Filo Salmon Parcels with Roasted Veg and Herb Yoghurt

Heat oven to 200C. 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 with olive oil. Add shallot and garlic, 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 cook for about 5 minutes.

Divide filo between salmon. Melt butter in the microwave in 10 second bursts. Brush filo 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 butter and filo. Brush 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.

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

Heat oven to 200C. 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 with olive oil. Add shallot and garlic, 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 cook for about 5 minutes.

Divide filo between salmon. Melt butter in the microwave in 10 second bursts. Brush filo 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 butter and filo. Brush 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.

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

Heat oven to 200C. 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 with olive oil. Add shallot and garlic, 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 cook for about 5 minutes.

Divide filo between salmon. Melt butter in the microwave in 10 second bursts. Brush filo 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 butter and filo. Brush 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.

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

Heat oven to 200C. 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 with olive oil. Add shallot and garlic, 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 cook for about 5 minutes.

Divide filo between salmon. Melt butter in the microwave in 10 second bursts. Brush filo 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 butter and filo. Brush 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.

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

Heat oven to 200C. 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 with olive oil. Add shallot and garlic, 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 cook for about 5 minutes.

Divide filo between salmon. Melt butter in the microwave in 10 second bursts. Brush filo 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 butter and filo. Brush 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.

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

Heat oven to 200C. 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 with olive oil. Add shallot and garlic, 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 cook for about 5 minutes.

Divide filo between salmon. Melt butter in the microwave in 10 second bursts. Brush filo 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 butter and filo. Brush 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.

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