Step 1

Preheat the oven to 200°C and line a baking tray with baking paper.

Step 2

Combine oil, garlic, herbs, lemon zest and some salt and pepper in a bowl.

Step 3

Lay 1 sheet of filo pastry on a board with one of the short sides facing you (keep the remaining filo sheets covered with a damp tea towel while you work).

Step 4

Lightly spray the filo sheet with oil, then place a salmon fillet at the end nearest to you, leaving a 3cm border.

Step 5

Spread a little herb mixture over the fish, then fold in the edges of the pastry and roll up the salmon away from you to enclose. Place the parcel seam-side down on the tray, then repeat to make 4 parcels. Spray the tops with a little more oil. Bake for 12 minutes or until the pastry is golden and the fish is cooked through. Place the tomatoes on another tray and bake for the final 5 minutes of the fish cooking time until just softened.

Step 6

Meanwhile, blanch the beans in boiling water for 3 minutes until tender. Drain.

Step 7

Divide the salmon parcels among plates, and serve with the roasted tomatoes and beans.