Fitting for a sit-down main course or an on-the-go eat, these golden-brown packets bring together salmon filets and basil pesto in a flaky Phyllo crust.
- 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 4 Tablespoons reduced fat basil pesto, such as Buitoni
- 4, 6-oz. salmon fillets (marinated, portioned), frozen, such as Morey’s
- Cooking spray
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 350°F. Open the Phyllo and cover the sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of Phyllo on counter and lightly coat with cooking spray. Repeat with three more sheets of Phyllo, but do not spray the top layer of Phyllo. Place layered sheets lengthwise on counter. Place one tablespoon of pesto in the center of the Phyllo and spread so it is the same size as the salmon. Place the top side (non-skin) of the salmon on top of the pesto. Fold the Phyllo lengthwise covering the salmon. Fold the short ends to the center overlapping in the middle to complete the packet.
Spray a baking tray and place the seam side of the salmon packet on the baking tray. Repeat to make three more salmon packets. Reroll unused sheets and follow storing instructions on package. Bake for 30-35 minutes or until the packet is golden brown and crisp. Remove from oven and allow to rest for 5 minutes. Serve.
Tip: If using fresh salmon, reduce bake time to 10-15 minutes.