Method

• 1.
  Preheat the oven to 200°C and line a baking tray with baking paper.
• 2.
  Combine oil, garlic, herbs, lemon zest and some salt and pepper in a bowl.
• 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).
• 4.
  Lightly spray the filo sheet with oil, then place a salmon fillet at the end nearest to you, leaving a 3cm border.
• 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.

• 6.
  Meanwhile, blanch the beans in boiling water for 3 minutes until tender. Drain.
• 7.
  Divide the salmon parcels among plates, and serve with the roasted tomatoes and beans.