Preheat oven to 190°C
Wipe salmon fillets with damp paper towel. Blanch silverbeet leaves in boiling water for 2 minutes. Remove with tongs and blot dry.
Combine mustard, ricotta, lemon zest, juice and capers.
Arrange silverbeet leaves out flat in 4 separate bundles.
Spread ricotta mix onto each bundle and lay a piece of salmon on top. Wrap silverbeet around salmon to cover.
Cut filo sheets in half and brush olive oil between each sheet.
Wrap salmon bundle in the filo and brush the top with some more olive oil.
Bake for 20 minutes.
Serve with 4 cups steamed broccoli.