![Pesto Salmon Phyllo Parcels Recipe](https://cdn.statically.io/img/www.allrecipes.com/thmb/1q8z0s8K-exI5rxET-F-WuXnOR8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ALR-recipe-8275495-pesto-salmon-phyllo-parcels-VAT-hero-4x3-5-3db553207f2d4ba09f82297c761a0e94.jpg)
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.
Recipe Tip
At this point, you can transfer your parcels to a plate and cover well with plastic wrap, then chill in the fridge until you're ready to bake. These can be made up to a day in advance.
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.
Ingredients
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2 (4 ounce) fillets salmon fillets
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2 tablespoons basil pesto (store-bought or homemade)
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8 sheets phyllo dough, thawed if frozen
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¼ cup olive oil, plus more if needed
Directions
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Gather ingredients. Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
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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.
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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.
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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.
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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 release.
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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.
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Tips
If you can find it, try using thick #10 phyllo sheets, sometimes called "country style." By using thicker phyllo sheets, you only need to use two rather than four, which means less prep time.
Nutrition Facts (per serving)
732 | Calories |
48g | Fat |
41g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 732 | |
% Daily Value * | |
Total Fat 48g | 62% |
Saturated Fat 8g | 42% |
Cholesterol 74mg | 25% |
Sodium 539mg | 23% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 2g | 7% |
Protein 32g | 64% |
Potassium 540mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.