How to Make Pesto Salmon Phyllo Parcels

For many of us, if we hear the words "phyllo wrapped" while looking for a quick and easy recipe to make for dinner, we immediately pass that recipe by. But hear me out: This recipe for salmon fillets covered in pesto and wrapped in phyllo sheets could not be easier to make!

I came up with this recipe when I had some leftover phyllo in the fridge and salmon fillets in the freezer. I didn't have anything planned for dinner and the pickings were slim, so I had to get creative. The jar of Costco pesto I almost always have in my refrigerator is often a godsend when it comes to quick-yet-flavorful meals, and this was no exception.

How great is this recipe? Let me count the ways! First off, the hands-on time is minimal, so once you've got your salmon fillets wrapped and ready to go, you can throw them in the oven and move on to other things. Second, the salmon seems almost impossible to overcook using this method; I felt like I could have taken mine out of the oven 5 minutes sooner, but my salmon was still delicious and moist and not the least bit dry. Finally, with a little forethought you can even make the parcels ahead of time and place well-wrapped in the fridge until you're ready to bake. This would definitely make for easy entertaining! But don't reserve this recipe just for special dinner parties -- it's so easy and delicious, your family will be requesting it on repeat!

What You'll Need

• Salmon: I used frozen salmon fillets, which were 4 ounces each and thawed completely. Fresh salmon fillets also work, of course. I wouldn't suggest salmon steaks here, and be sure your salmon is boneless.
• Phyllo: You won't need an entire box of phyllo (unless you're making six or more parcels), so this recipe is great for excess phyllo that you've got in the fridge. It's totally worth opening a new box of phyllo, however! Be sure to thaw frozen phyllo in the refrigerator overnight — this prevents sheets from sticking together. Pro tip: If you know you'll use the phyllo within a couple of weeks, put it straight in the fridge when you unpack your groceries instead of putting it back in the freezer.
• Pesto: Any prepared pesto will do the trick. I emphatically recommend Costco's pesto, as it is not only well priced, but it uses 100% pine nuts. Many other commercial pestos use a mix of pine nuts and cashews to keep costs down.
• The staples: Olive oil, salt, pepper.

Prepare the Salmon and Phyllo

First, pat your salmon fillets dry with paper towel and season well with salt and pepper. Spread a generous tablespoon of pesto on top of each fillet. Set aside.

Next, unwrap your phyllo and lay out one sheet. I like to do this on a sheet pan, as it sort of contains the mess, but you can of course do this right on a clean countertop. Generously brush the sheet with olive oil, leaving no part of the sheet untouched (remember, the oil is what ensures the phyllo gets nice and crispy!). Lay your next sheet on top and repeat with three to five more sheets, leaving the top of the last sheet unoiled.

Assemble the Parcel

Step 1

Take your stack of phyllo sheets and lay your prepared salmon fillet at one end.

Step 2

Fold over once so that the pesto side is now on the bottom, taking the phyllo with you.

Step 3

Fold the sides over each end of the fillet, creasing the phyllo all the way to the end. Brush all exposed phyllo with oil.

Step 4

Continue folding, ending with the pesto side facing up (tuck under excess phyllo if needed) and brushing the top of the parcel with oil. Score lightly through the top two to three times to allow steam to escape. This prevents the parcel from becoming soggy. Repeat steps 1-4 to make additional parcels, if desired.

Step 5

Place on a parchment-lined baking sheet and bake in a preheated oven at 375 degrees F (190 degrees C) for 20 to 25 minutes.

The Result: Crispy, Pesto-y Deliciousness

Remove the salmon parcels from the oven and let them rest a minute or two before serving. This is such a rich and satisfying dish that you'll find that something like a simple green salad or green vegetables (like broccoli or asparagus) makes a great side.

I seriously wish you could hear the "crunch" when cutting through the layers of crispy phyllo!

One last tip — and I can't emphasize this enough — don't stress with the phyllo! I think a lot of us try to be perfect when working with phyllo and feel like it's a disaster if a sheet rips or if there's a wrinkle here and there. But, on the contrary, it not only doesn't matter, but those little wrinkles and folds actually promote crispiness because they help trap air while baking. So the golden rule with phyllo is "imperfect is perfect" — don't stress!

I hope you try this recipe and love it as much as we did. My entire family devoured it and even the kids loved theirs. My five-year-old son even asked for it to be packed for his lunch at school the next day! Leave a rating and review to let us know how you liked this recipe and if you tweaked the parcels to make them your own.