Salmon wrapped in filo with a watercress sauce and cauliflower couscous.

Main Dish
4 servings
15 min
30 min
This dish is a great midweek dinner. The inspiration for this dish came from a spare packet of filo pastry lying in the fridge. Salmon en croute is a bit of a palaver to make, plus the possibility of a soggy bottom is too much of a risk. This version is a lot healthier using filo, quicker to make and success is virtually guaranteed.


Number of serving: 4
Salmon Fillets - 4, Skinless

Filo Pastry - 4 Sheets

Wild Garlic Pesto - 3 Tbsp

Melted Butter - 50g

Oil - 2 Tbsp

New Potatoes - 500g

Butter - 2 Tbsp

Shallot - 1 Large

Chicken Stock - 200ml

Watercress - 1 Bag, Leaves Only

Creme Fraiche(low fat works well) - 300g


  • Heat the oven to 180°C. Brush a sheet of filo with the melted butter/oil mix. Lay a fillet of salmon on one end and spread some pesto over the top of it.

    Roll up like a parcel, butter the outside of the parcel making sure any loose edges are tucked in. Repeat 3 more times. Put these in the oven for 20-25mins, check after 20.
  • As soon as they go in the oven put your potatoes on to boil.
  • Soften the shallot in a bit of oil for a few minutes. Add the chicken stock, then the watercress. Cook for 2 minutes.

    Take off the heat and liquidise with a stick blender, add the creme fraiche and season with salt and pepper. Add a touch of cornflour to get the desired consistency.
  • For the couscous, add the butter to a large frying pan and cook over a medium heat for 8 minutes. Season well with sea salt.

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