This is a simple and easy recipe that I found through Pampered Chef.
Ingredients:
- 1 teaspoon olive oil
- 4 cups fresh baby spinach leaves, coarsely chopped
- salt and coarsely ground black pepper
- 8 sheets phyllo dough (thawed)
- nonstick cooking spray
- 2 skinless salmon fillets (4-6 ounces each)
- 2 tablespoons garlic and herb cream cheese spread
Directions:
- Preheat oven to 425*F.
- Heat oil in an 8-inch sautee pan until hot. Add spinach; season with salt and black pepper to taste. Cook and stir until spinach is wilted, about 1 minute. Remove spinach to a paper towel-lined plate. Squeeze out all excess moisture; set aside.
- Lay one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyloo over first, pressing sheets together to seal. Continue laying down and spraying phyllo sheets to create a stack of four sheets. Repeat with the remaining phyllo and additional cooking spray to create another phyllo stack.
- Season salmon fillets with salt and pepper. Spread each salmon fillet with half of the cream cheese spread and then top with half of the spinach. For each phyllo bundle, place salmon, spinach side down, on phyllo stack 2 inches from bottom edge of short side. Fold long sides of phyllo in towards center. Gently roll up phyllo from bottom to top.
- Place both bundles on baking sheet, seam side down. Using a knife, make three diagonal slits across top of each bundle. Spray bundles with nonstick cooking spray.
- Bake 11-13 minutes or until centers of salmon register 130*F and phyllo is golden brown.
- Remove from oven; let stand 5 minutes before serving.
yield: 2 servings
For more recipe ideas, check out my
Savory Stuff page.
Enjoy!
April 22nd, 2011 at 2:12 pm
These are wonderful. My wife made me something similar for my birthday. Same thing but since it was a special occasion, we called them salmon wellington!
April 23rd, 2011 at 3:01 am
Delicious! Your photos do the dish justice. I love this dish and it is easy to make and tasty. 🙂
Eliz
April 23rd, 2011 at 11:01 am
it is easy and so tasty!
April 23rd, 2011 at 4:07 am
This looks delicious! We have this tonight for dinner…but it is the frozen prepacket variety.:oops: which I keep for emergencies…
I am going to give your recipe a try. Do you think I would be able to subsitute the phyllo for puff pastry if I can’t buy it here in Portugal?
Cheers
PiP
April 23rd, 2011 at 11:00 am
I think they would be great with the puff pastry. Let me know 🙂