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How to Make Pesto Salmon Phyllo Parcels
How to Make Pesto Salmon Phyllo Parcels
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Prep Time:
10 minutes
Total Time:
30 minutes
Pesto salmon parcels baked in crisp phyllo, a simple yet elegant dish.
Ingredients:
  • 2 (4 ounce) fillets salmon fillets
  • 2 tablespoons basil pesto (store-bought or homemade)
  • 8 sheets phyllo dough, thawed if frozen
  • 0.25 cup olive oil, plus more if needed
Instructions:
  • Collect all your ingredients. Preheat the oven to 350 degrees F (190 degrees C) and line a baking sheet with parchment paper.
  • Dry the salmon fillets and season with salt and pepper. Place them skin-side down, then spread a generous tablespoon of pesto on each fillet to cover the entire top. Set aside as you work on the phyllo.
  • Place one sheet of delicate phyllo dough on a smooth surface and generously brush with fragrant olive oil. Add another sheet on top, again brushing with the flavorful oil. Continue layering with two more sheets, each one glistening with the savory oil, until you have a stack of four sheets, ensuring the final sheet remains untouched by the oil.
  • Lay a salmon fillet on top of the stack of phyllo sheets, pesto side up. Roll once to reveal the skin side, then fold in the edges and brush with oil.
  • Roll the phyllo pastry until you reach the end, then place it on a parchment-lined baking sheet with the pesto facing up. Brush the top with oil and make 2 to 3 shallow cuts to allow steam to escape while baking.
  • Bake parcels in the preheated oven until phyllo is golden brown, about 20-25 minutes. Rest for a minute or two before serving.

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