• 6 responsibly sourced boneless Scottish salmon fillets by Sainsbury's
  • 1 medium British free-range Woodland egg by Sainsbury's, beaten
  • 125 g full fat soft cheese by Sainsbury's
  • 7 g fresh flat-leaf parsley by Sainsbury's, washed and chopped
  • 150 g frozen British petits pois by Sainsbury's
  • 6 sheets ready rolled filo pastry by Sainsbury's, cut in half
  • 2 tbsp olive oil by Sainsbury's
  • 335 g bag cherry tomatoes by Sainsbury's, washed
  • 200 g fine green beans by Sainsbury's, washed and trimmed


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Half fill a pan with water and bring to the boil. Add the salmon fillets and simmer for 5 minutes.

  2. 2

    Drain the salmon fillets and allow them to cool. Remove the skin, then flake into a bowl. Add the egg, soft cheese, parsley and peas and mix well.

  3. 3

    Brush a sheet of filo pastry with oil, fold in half and put 2 tablespoons of the mixture in the centre. Brush the edges with oil, fold the pastry up and twist to make a parcel. Put on a baking tray and brush with oil. Repeat with the remaining filo sheets and salmon mixture.

  4. 4

    Put the tomatoes on another baking tray. Put in the oven with the salmon parcels and bake for 20-25 minutes.

  5. 5

    About 5 minutes before the end of cooking time, bring a pan of water to the boil, add the beans and boil for 3-4 minutes. Drain. Crush the roasted tomatoes and serve with the beans and 2 salmon parcels per person.

Nutritional Details

Each serving provides
  • Energy 1398kj 334kcal 17%
  • Fat 15.5g 22%
  • Saturates 5.0g 25%
  • Sugars 5.5g 6%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1260kj/301kcal

Each serving provides

26.7g carbohydrate 4.3g fibre 14.9g protein

Back to top