2A while ago I found this recipe on the internet after watching “This Morning” – a popular UK morning TV show.

One of the young celebrity chefs James Tanner was showing a different way to cook salmon en croute. I am not sure why it’s called Sinless, but it is very very tasty, good looking on the plate  and light, so you can easily eat cheese and dessert after. I’ve made it a few times for our B&B guests and the Sinless Salmon was a star of the dinner!

Here is the recipe adapted from  the ITV website with a few personal comments. Enjoy!

Serves 2


2 x 120g salmon fillets
2 sheets of filo pastry
1 egg beaten
40g watercress (* I replaced it with  baby spinach and once with fresh sorrel leaves, both times it worked the treat)
2 tbsp low fat crème fraiche (using creme cheese does not make it worse 🙂
Zest of half a lemon
3 dried apricots, chopped
Salt and black pepper
150g cherry tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp sesame seeds


1. Preheat oven to 200C/gas 6.

2. Zest the lemon and scatter over the salmon with a touch of seasoning. In a bowl mix the crème fraiche with the chopped apricots. Take the filo sheets lay on a chopping board cover with a damp cloth,

3. Take sheet of filo and brush with the beaten egg then lay a salmon fillet at one end of sheet, scatter over some watercress ( or spinach, or sorrel) and top off with a layer of crème fraiche mixture. Fold up the sides of the filo onto the salmon and carefully roll up in the pastry. Repeat the process again with the remaining ingredients and lay your two parcels onto a non-stick baking sheet. Brush with beaten egg, scatter over sesame seeds and bake in the preheated oven for 20 minutes until golden and crisp. Turn  the parcels on their sides half way through cooking to ensure you have a crispy pastry all the way round.

4. For the tomatoes simply lay onto a baking tray, drizzle over oil and balsamic, season and bake for 8 minutes to just soften slightly, pop these in the oven when you turn your salmon parcels!

Or you can simply heat some oil in a frying pan add balsamic vinegar, scatter tomatoes and cook it  for about 5 minutes shaking the pan occasionally just until tomatoes start to split.

Once the parcels are baked take them out of the oven and slice each in half across the middle at an angle using a serrated knife. Arrange on plates with  tomatoes and wilted baby spinach, drizzle any tray juices from the tomatoes around.

Bon appetite!

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