Salmon and Herb Filo Parcels

  • Yield : 8 parcels
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Salmon & Herb Filo Parcels

Crispy and crunchy on the outside, nutritious and flavourful on the inside, these herby salmon filo parcels are a family friendly meal. Salmon is a super source of omega-3 fatty acids essential for healthy brain growth and development in children. One little parcel provides over 600mg long chain omega-3 fatty acids helping to meet your child’s recommended intake of this essential nutrient.

Nutrition Note: filo pastry is low in fat and by using extra virgin olive oil, rich in monounsaturated fatty acids, to brush the sheets of pastry it makes this a much healthier alternative to the saturated fat laden puff pastry.

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  • 2 x 200g salmon fillets, skinless and boneless
  • 2-3 tbsp finely chopped mixed herbs e.g. parsley, mint, basil, dill, coriander
  • finely grated zest of 1 lemon
  • 2 tbsp extra virgin olive oil
  • pepper to taste (optional)
  • 4 sheets of filo pastry


Step 1

Preheat the oven to 180°C and line a baking tray with baking paper. -

Step 2

Slice the salmon fillets in half lengthways and in half widthways so you have 8 small rectangles. -

Step 3

Place the herbs*, zest, half the olive oil and pepper in a bowl and mix to combine.
*for babies and toddlers and fussy eaters, use only a small amount of herbs until they become more familiar with their flavour. -

Step 4

Cut the filo pastry sheets in half and keep covered by a damp tea towel while you work to prevent them from drying out. -

Step 5

Place 1 sheet of filo on a chopping board, and brush the sheet using the remaining olive oil then place a salmon rectangle at the end nearest you leaving a 2 cm border. -

Step 6

Spread a small amount of the herb mixture on the salmon (use as little or as much as you and your children would like), then fold in the edges of the pastry and roll up the salmon away from you to enclose. -

Step 7

Place the filo parcel seam side down on the baking tray, brush with a little more olive oil then repeat with the remaining salmon rectangles. -

Step 8

Bake in the oven for 10 minutes or until the fish is cooked through and the pastry is golden. -

Step 9

Serve with roast potatoes, salad or steamed vegetables. -

Step 10

Storage: these are best eaten straight away however you can store in the fridge for 1-2 days after cooking. Alternatively wrap uncooked salmon parcels individually and store in the freezer for up to 1-2 months. -

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Recipe Comments

  1. posted by Katherine on April 16, 2015

    could you use tinned salmon? if using fresh and freezing do you make up as if cooking but freeze? can you cook from frozen or defrost first? Thank you 🙂

  2. posted by Caroline on April 22, 2015

    Doesn’t Filo pastry have butter in it?

    • posted by roni on May 23, 2016

      no filo is dairy free


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