• Prep: 20 mins
  • Cook: 30 mins
  • Serves: 4


Filo Parcels

  • 4 cups baby spinach leaves
  • 4 tbsp light cream cheese
  • 1 lemon, rind finely grated, juiced
  • Freshly ground black pepper
  • 8 sheets of filo pastry
  • 2 tbsp extra virgin olive oil
  • 4 skinless salmon fillets (120-150g each)
  • 1 tsp black sesame seeds (also known as Nigella seeds)

Broccoli Salad

  • 1 head broccoli, cut into bite sized florets
  • 2 baby Cos lettuce, washed and shredded
  • 1 Lebanese cucumber, chopped
  • 1 tbsp pepitas

Garlic Yoghurt Dressing

  • ¼ cup Greek yogurt
  • 2 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • 1 tsp maple syrup

To Serve

Serve the salmon with salad and dressing.


I have been making versions of this dish for years and it’s still a family favourite. In fact, my husband is not the biggest fan of salmon, yet he loves this dish as much as the kids do – win-win!

In winter when you don’t feel like salad, serve with steamed veggies drizzled with the dressing, or root veggies roasted in oven with extra virgin olive oil, garlic and rosemary. Delicious.

  1. Heat the oven to 180°C. Lightly grease a large flat baking tray.
  2. Wilt the spinach in the microwave for 1 minute. Squeeze out the water and finely chop. After cooling, mix with the light cream cheese, the lemon rind and 1tablespoon juice, and a good grind of black pepper.
  3. Place a single sheet of filo onto a clean work surface and brush the edges lightly with extra virgin olive oil. Lay a second sheet over the top and again brush the edges with the oil. Then place a salmon fillet at one end and top with a quarter of the spinach cheese mixture. Wrap up the filo parcel to encase the salmon. Place onto the prepared baking tray and repeat with remaining filo, salmon and spinach mixture to make three more parcels.
  4. Brush the top of each filo parcel with oil and sprinkle with black sesame seeds. Bake in the oven for 15 minutes or until golden.
  5. While the salmon is cooking, steam or microwave the broccoli for 2 minutes. Drain and plunge into a bowl of icy cold water to stop the cooking process and ensure it holds its bright green colour and slightly crunchy texture. Drain well on paper towel. Place onto a bowl. Add lettuce, cucumber and pepitas.
  6. In a small bowl, whisk the dressing ingredients together.

Westinghouse Tips

  • Any surplus dressing can be stored in the fridge for a few days.
  • Keep any un-used sesame seeds and pepitas nice and fresh and reduce food waste, store them in an airtight jar in the freezer. They will keep 12 months.

The Un-Glossy

The Un-Glossy, a celebration of real family life because we know it isn’t always picture perfect. The messy kitchens, temper tantrums, happy tears, belly and the purest love you can find.
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