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Salmon, Goat Cheese & Brussels Sprout Tart

This filo-based take on baked salmon is sure to filo you up. Using High Liner Wild Pacific Salmon Fillets, you can serve a healthy dish the whole family will love.
Serves: 4
Prep time: 20 mins
Cook time: 22 mins
Ingredients
Preparation

Ingredients

  • 4 Wild Pacific Salmon Fillets
  • 6 sheets filo dough, thawed
  • ¼ cup unsalted butter, melted
  • 300g brussels sprouts, quartered
  • 2 tbsp olive oil
  • ½ tsp salt
  • 2 tbsp chopped fresh dill or 1 tsp dried
  • 1 small garlic clove, grated fine
  • 2 tbsp freshly squeezed lemon juice
  • 150g goat cheese
  • ¼ cup chopped walnuts
  • Lemon slices, to garnish
  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Lay out 2 sheets of filo and brush lightly with melted butter. Cover with 2 more and brush again. Finish with the last 2 sheets of filo, brushing them all over with butter.
  2. Fold over the edges of the filo. Place the four fish filets onto the filo base, leaving a few inches around each one.
  3. Stir into the remaining melted butter: the olive oil, salt, dill, grated garlic and lemon juice. Brush generously onto the salmon fillets.
  4. In a bowl, toss the brussels sprouts with the remaining lemon-dill sauce. Arrange sprouts all around the salmon. Dot the tart with goat cheese.
  5. Place the tart on the middle rack of the oven and bake for 10 minutes. Sprinkle the walnut all over and bake for an additional 10 - 12 minutes.
  6. Garnish with lemon slices and additional fresh dill, if desired. Serve hot, warm or at room temperature.

Wild Pacific Salmon Fillets