Phyllo-Wrapped Salmon with Pesto and Cheese

Salmon in phyllo cut in half on a plate with asparagus cut

Phyllo-Wrapped Salmon with Pesto and Cheese

Phyllo-wrapped salmon is topped with pesto and Mozzarella cheese for an easy and very elegant dish.

Course Main Course

Cuisine French

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 435kcal

Author Marjory Pilley

Ingredients

8 sheets Phyllo dough 9 x 13 inches
4 Tablespoons Parmesan cheese
20 ounces Salmon fillets
¼ cup Pesto
1 cup Mozzarella cheese shredded
Cooking spray or melted butter
Salt and Pepper to taste

Instructions

Preheat over to 350 degrees.
Gather all of your ingredients and utensils before lifting phyllo dough out of the refrigerator,
Place 1 sheet of phyllo dough on a work surface.
Sprinkle 1 Tablespoon Parmesan cheese over the phyllo dough.
Place a second sheet of phyllo dough over the first piece.
Place one salmon fillet about 2 inches from the left-hand side of the prepared phyllo dough sheets.
Season with salt and pepper if desired.
Top with 1 Tablespoon pesto and ¼ cup of mozzarella cheese.
Fold the long sides up over the salmon and then roll up so that the pesto and cheese are on the top (not the bottom.) Tuck extra phyllo dough underneath.
Lightly spray the top of the wrap with cooking spray or brush with melted butter.
Repeat for each salmon fillet.
Bake uncovered for 20 to 25 minutes or until the internal temperature reaches 145 degrees. If the phyllo doughs begins to brown too much, then tent it with aluminum foil.

Notes

Dish can also be made with chicken; Cook to a temperature of 170 degrees (about 30 minutes.) This entree may be made ahead and frozen. Make dish and place in aluminum or other baking tin (freeze right away so the dough does not become soggy from the pesto.) Cover with foil and plastic wrap. Store for up to two months in the freezer.

Nutrition