1

Mist a frying pan with cooking spray and cook the garlic for 1 minute, making sure it doesn’t burn. Add the soft cheese and stir until it melts, then add the spinach with a splash of water, and cook until it starts to wilt. Remove from the heat.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6. Lay a pastry sheet on a clean surface, mist with cooking spray, lay another sheet on top, mist again and top with a third sheet. Cut the sheets in half to make 2 squares. Place a salmon fillet diagonally on one square, from corner to corner.

3

Spread quarter of the spinach mixture on top of the fillet, then wrap the pastry around the fillet like a parcel. Give one last mist of cooking spray and carefully put the parcel on a lined baking tray. Repeat the process with the remaining pastry squares and salmon fillets.

4

Bake the parcels for 25 minutes, until the pastry is crisp and golden, adding the cherry tomatoes on a separate tray for the last 15 minutes. Serve the parcels with the tomatoes and steamed broccoli.