Pesto Salmon Phyllo Parcels: A Flaky, Flavorful Delight

Are you looking for a show-stopping dish that’s surprisingly easy to make? Look no further than these Pesto Salmon Phyllo Parcels! Crispy, flaky phyllo dough encases tender, flavorful salmon, brightened by the vibrant taste of pesto. This recipe is perfect for a weeknight dinner party or a special occasion. It’s impressive enough to wow your guests, but simple enough that you won’t spend all day in the kitchen. This dish is a symphony of textures and flavors, offering a delightful culinary experience with every bite.

## Why You’ll Love This Recipe

* **Impressive Presentation:** The parcels look elegant and inviting, making them perfect for entertaining.
* **Delicious Flavor:** The combination of salmon, pesto, and phyllo dough is simply divine.
* **Easy to Make:** Despite their elegant appearance, these parcels are surprisingly easy to assemble.
* **Customizable:** You can easily adapt the recipe to suit your taste preferences by adding different vegetables or cheeses.
* **Healthy and Nutritious:** Salmon is a rich source of omega-3 fatty acids and protein, making this a healthy and satisfying meal.

## Ingredients You’ll Need

* **Salmon Fillets:** Use skinless, boneless salmon fillets for the best results. Aim for fillets that are about 4-6 ounces each.
* **Phyllo Dough:** You’ll find phyllo dough in the freezer section of most grocery stores. Make sure to thaw it properly before using it.
* **Pesto:** Use your favorite store-bought or homemade pesto. Basil pesto is the classic choice, but you can also experiment with other varieties like sun-dried tomato pesto or kale pesto.
* **Butter:** Melted butter is used to brush the phyllo dough, giving it a crispy, golden-brown color.
* **Lemon:** A squeeze of fresh lemon juice brightens the flavor of the salmon and pesto.
* **Salt and Pepper:** To taste.
* **Optional Add-Ins:** Spinach, feta cheese, sun-dried tomatoes, artichoke hearts, or roasted red peppers.

**Detailed Ingredient List:**

* 4 (4-6 ounce) skinless, boneless salmon fillets
* 1 package (1 pound) phyllo dough, thawed according to package directions
* 1/2 cup pesto, store-bought or homemade
* 1/2 cup unsalted butter, melted
* 1 tablespoon lemon juice
* Salt and freshly ground black pepper to taste
* Optional: 1 cup chopped fresh spinach, 1/2 cup crumbled feta cheese, 1/4 cup chopped sun-dried tomatoes

## Equipment You’ll Need

* Baking sheet
* Parchment paper or silicone baking mat
* Pastry brush
* Small bowl
* Cutting board
* Knife

## Step-by-Step Instructions

Follow these detailed instructions to create perfect Pesto Salmon Phyllo Parcels every time:

**1. Prepare the Salmon:**

* Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
* Pat the salmon fillets dry with paper towels. This will help them cook evenly and prevent them from becoming soggy.
* Season the salmon fillets with salt and pepper to taste. A little goes a long way, so start with a small amount and add more if needed.
* In a small bowl, combine the pesto and lemon juice. Mix well to combine. The lemon juice will brighten the flavor of the pesto and help to cut through the richness of the salmon.

**2. Assemble the Phyllo Parcels:**

* Unwrap the phyllo dough and lay it on a clean, flat surface. Keep it covered with a damp towel to prevent it from drying out. Phyllo dough dries out very quickly, so it’s important to keep it covered at all times.
* Brush the baking sheet with melted butter. This will prevent the parcels from sticking and help them to brown evenly.
* Place one sheet of phyllo dough on the prepared baking sheet. Brush it lightly with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each sheet with butter before adding the next.
* Place one salmon fillet in the center of the phyllo dough stack. Spoon about 2 tablespoons of the pesto mixture over the salmon. If you’re using any optional add-ins like spinach, feta cheese, or sun-dried tomatoes, sprinkle them over the pesto.
* Bring the edges of the phyllo dough up and over the salmon to create a parcel. Gently pinch the edges together to seal. Don’t worry if the phyllo dough tears a little, it will still bake up nicely.
* Repeat steps 3-5 with the remaining salmon fillets and phyllo dough.
* Brush the tops of the parcels with melted butter. This will give them a beautiful golden-brown color.

**3. Bake the Parcels:**

* Bake in the preheated oven for 20-25 minutes, or until the phyllo dough is golden brown and the salmon is cooked through. The internal temperature of the salmon should reach 145°F (63°C).
* Remove from the oven and let cool for a few minutes before serving.

## Tips for Success

* **Thaw the phyllo dough properly:** Follow the package instructions for thawing the phyllo dough. Usually, this involves thawing it in the refrigerator overnight or at room temperature for a few hours. Do not microwave the phyllo dough, as this can make it soggy.
* **Keep the phyllo dough covered:** Phyllo dough dries out very quickly, so it’s important to keep it covered with a damp towel at all times when you’re not working with it.
* **Don’t be afraid to use butter:** Butter is key to creating crispy, flaky phyllo dough. Don’t be afraid to be generous with it.
* **Use high-quality pesto:** The quality of the pesto will have a big impact on the flavor of the dish. Use your favorite store-bought or homemade pesto.
* **Don’t overcook the salmon:** Overcooked salmon is dry and tough. Cook the salmon until it’s just cooked through and flakes easily with a fork.

## Variations and Substitutions

* **Vegetarian Option:** Substitute the salmon with roasted vegetables like zucchini, bell peppers, and eggplant.
* **Cheese Variations:** Experiment with different types of cheese, such as goat cheese, mozzarella, or Parmesan.
* **Pesto Alternatives:** Try using sun-dried tomato pesto, kale pesto, or walnut pesto.
* **Spice it Up:** Add a pinch of red pepper flakes to the pesto mixture for a little heat.
* **Add Herbs:** Fresh herbs like dill, parsley, or chives can add a burst of flavor.

## Serving Suggestions

These Pesto Salmon Phyllo Parcels are delicious served with:

* A simple green salad
* Roasted vegetables
* Rice pilaf
* Quinoa
* Lemon wedges

They also make a great appetizer for a dinner party. Simply cut the parcels into smaller pieces and serve with a dipping sauce.

## Make-Ahead Instructions

You can assemble the phyllo parcels ahead of time and store them in the refrigerator for up to 24 hours. Just brush them with melted butter before baking. You may need to add a few extra minutes to the baking time if the parcels are cold.

## Storage Instructions

Leftover Pesto Salmon Phyllo Parcels can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through. The phyllo dough may not be as crispy after reheating, but the flavor will still be delicious.

## Nutritional Information (Approximate)

(Per parcel, based on the recipe as written):

* Calories: 450-550
* Protein: 30-35g
* Fat: 30-40g
* Carbohydrates: 20-25g

*Note: Nutritional information can vary depending on the specific ingredients used.*

## Printable Recipe Card

**(A recipe card would typically be embedded here using a WordPress plugin, but for this text-based format, I’ll provide the recipe again in a concise, printable format.)**

**Pesto Salmon Phyllo Parcels**

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 20-25 minutes

**Ingredients:**

* 4 (4-6 ounce) skinless, boneless salmon fillets
* 1 package (1 pound) phyllo dough, thawed
* 1/2 cup pesto
* 1/2 cup unsalted butter, melted
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Optional: Spinach, feta, sun-dried tomatoes

**Instructions:**

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Pat salmon dry and season with salt and pepper.
3. Combine pesto and lemon juice.
4. Lay one sheet of phyllo dough on the baking sheet and brush with melted butter. Repeat with 5 more sheets.
5. Place a salmon fillet in the center of the phyllo stack. Top with pesto mixture and optional add-ins.
6. Bring the edges of the phyllo dough up and over the salmon to create a parcel. Pinch to seal.
7. Repeat with remaining salmon and phyllo.
8. Brush the tops of the parcels with melted butter.
9. Bake for 20-25 minutes, or until golden brown and salmon is cooked through.
10. Let cool slightly before serving.

## Conclusion

These Pesto Salmon Phyllo Parcels are a delightful and impressive dish that’s surprisingly easy to make. With their flaky crust, flavorful filling, and elegant presentation, they’re sure to be a hit with your family and friends. So, gather your ingredients, follow these simple steps, and enjoy a taste of culinary perfection! Don’t forget to share your creations and variations in the comments below!

Enjoy your cooking adventure!