Pesto adds loads of flavor to these baked salmon phyllo parcels. Just three — yes, three! — main ingredients result in a sophisticated dinner that's deceptively easy to make.
Preparation Time
10 mins
Total Time
10 mins
Calories
732 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2
Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
Step 3
Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
Step 4
Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.
Ingredients
2 (4 ounce) fillets salmon fillets
2 tablespoons basil pesto (store-bought or homemade)
