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Happily-Lisa-Breckenridge-Phyllo-Baked-Pesto-Salmon-1

Baked Pesto Salmon in Phyllo

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine California Cuisine
Servings 8

Equipment

  • Baking Sheet
  • Phyllo Sheet
  • Cooking Utencils

Ingredients
  

Pesto Sauce

  • 1/2 Cup Pine nuts sub walnuts if you want
  • 3 Tbsp Diced garlic about 9 cloves
  • 5 Cup Fresh basil leaves
  • 1 Tsp Fresh ground black pepper
  • 1 1/2 Cups Olive oil
  • 1 Cup Freshly grated reggiano cheese

Salmon in Phyllo

  • 8 Salmon fillets 4-5 oz each (skinless/boneless)
  • 8 Sheets Phyllo dough
  • 1/2 Cup Melted butter
  • 1/2 Cup Pesto sauce
  • Salt and pepper to taste

Instructions
 

Pesto Sauce

  • Place the pine nuts and garlic in a food processor or blender and pulse for 30 seconds.
  • Add the basil leaves, salt, and pepper.
  • With the blades running slowly pour the olive oil in until the pesto is finely pureed.
  • Add the cheese and puree for a minute.
  • You can serve with your favorite pasta, or over baked chicken. You can also store in the refrigerator or freezer.

Salmon in Phyllo

  • Brush melted butter on a half sheet of phyllo
  • Place another half sheet on top of the first and brush again with butter.
  • Place each salmon fillet in the center of 1 long edge of the phyllo sheet.
  • Spread 1 tablespoon Pesto on the salmon. Season with salt and white pepper.
  • Roll the phyllo in a cylinder and crimp the ends to look like a party favor. Brush tops with melted butter.
  • Repeat to make 8 rolls. Bake on a cookie sheet in a preheated 400 degree oven until nicely browned, about 10 minutes.