• 15g parmesan, grated
  • 1 clove garlic, crushed
  • 50g pine nuts
  • 25g fresh dill, fronds picked
  • 1 lemon, zested and cut into wedges to serve
  • 70ml olive oil
  • 6 sheets filo pastry
  • 50g unsalted butter, melted
  • 2 x 650g sides of salmon, skinned and pin-boned
  • 75g watercress


  1. 1

    For the pesto, put the parmesan, garlic, pine nuts, dill, lemon zest and olive oil in a food processor and pulse to a paste. Season with freshly ground black pepper and set aside.

  2. 2

    Preheat the oven to 190°C/gas mark 5. Lay 1 filo sheet on a baking sheet, with the longest edge facing you. Brush with some melted butter. Cover with 2 more filo sheets, brushing each with butter as you go.

  3. 3

    Lay the fish in the centre of the filo, skinless side up. Spread with the pesto. Top with the other side of salmon, skinless side down. Brush the pastry edges with more butter.

  4. 4

    Brush the remaining filo sheets with butter and layer as above, then place on top of the salmon, pressing the edges of the pastry together to seal. You may need to use more butter to fully seal. Trim the filo, leaving a border all around the fish, and slash the top a few times. Brush with the remaining butter.

  5. 5

    Bake for 35 minutes. Insert a small knife into the centre to check the salmon is piping hot. Cut into 8 slices and serve with watercress and a lemon wedge.

Nutritional Details

Each serving provides
  • Energy 2328kj 556kcal 28%
  • Fat 37.5g 54%
  • Saturates 8.2g 41%
  • Sugars 1.0g 1%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 963kj/230kcal

Each serving provides

16.4g carbohydrate 1.4g fibre 37.4g protein

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