Preheat the microwave oven empty on CONVECTION 200 °C.
Wipe the salmon fillets with damp kitchen paper and pat dry.
Spread the Dijon mustard over both sides of the salmon pieces.
Wrap the silverbeet around the salmon.
Take 4 sheets of filo and brush each side with olive oil. Cover the remaining 4 sheets with a damp tea towel.
Wrap one of the salmon pieces with the oiled filo to make a parcel. Brush the top of the parcel with olive oil and place on a baking tray.
Repeat the process with the second salmon fillet.
Place in the microwave oven and cook on CONVECTION 200 °C for 20 minutes or until crisp and golden.