Description
As fancy as Phyllo Wrapped Spinach Salmon may seem, it’s a quite simple and quick recipe to prepare. Additionally, these packets of goodness can be assembled ahead of time, stored in the fridge and baked when you are ready. The combination of crunch from the baked, flaky phyllo dough round out the creaminess from the spinach mixture and the soft, delicate texture of the salmon.
Ingredients
Scale
- 2 6-ounce salmon filets, skin removed
- 8 sheets phyllo, thawed
- 4 tablespoon butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups fresh baby spinach
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 ounces whipped cream cheese, room temperature
- 1 teaspoon lemon zest
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Thaw 8 sheets of phyllo dough, according to package instructions. (Keep chilled)
- Heat oven to 400°.
- Sauté the spinach, garlic and shallots in the olive oil until just wilted.
- Transfer the spinach mixture to a bowl.
- Season with kosher salt and black pepper.
- Add the cream cheese, lemon zest and Parmesan cheese. Mix well.
- Season the salmon filets with salt and pepper.
- Top each salmon filet with equal parts of the spinach mixture.
- Lay one sheet of phyllo dough on a flat surface. Brush with the melted butter.
- Place another sheet on top. Brush with more melted butter. Continue with two more sheets.
- Place one salmon filet in the middle. Wrap up super tight, like a package (SEE VIDEO).
- Place on a parchment lined baking sheet. Repeat with the remaining phyllo sheets and salmon filet.
- Brush the packets with melted butter (all over).
- Bake for 20 to 25 minutes. The packets should be browned and crispy.
- Serve and ENJOY!
Notes
SEE POST FOR NOTES AND TIPS!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Seafood