Nutrition per portion
- 2 red peppers, deseeded and chopped
- 2 courgettes, halved and chopped
- 1 tbsp olive oil
- 6 large sheets of filo pastry
- 75g butter, melted
- 2 x 300g salmon loin fillets
- 100g hot smoked salmon slices
- 1 tbsp sesame seeds
Heat the oven to 180C fan, gas 6. Put the veg on a roasting tin, drizzle with the oil; season. Roast for 15 minutes; set aside.
On a large baking tray, layer 4 filo sheets on top of each other, overlapping to create a large rectangle 3 times the width of the salmon, brushing each layer with butter.
Put a salmon fillet on the pastry, top with half the veg; the hot smoked salmon, remaining veg and the second salmon fillet.
Brush the edges with a little more butter and tightly fold over the salmon to seal it. Cover with the remaining pastry, brushing with butter as you go, and sprinkle over the sesame seeds. Bake for 20-25 minutes.
Serve with new potatoes and salad.