The nutritional stars of this Salmon and Phyllo Pies dish are aplenty. Salmon provides an impressive array of nutrients, including omega-3 fatty acids, protein, and B vitamins. These help reduce inflammation and aid in bone and muscle health, as well as promote proper heart and brain function. Spinach is a great source of insoluble fiber and, thanks to a plant compound called lutein, may help boost your eye health.
TIP: Salmon parcels may be prepared up to the point just before baking and refrigerated in airtight container for up to 6 hours.
Salmon and Phyllo Pies
- 1 Tbsp grapeseed oil
- 1 1/2 cups half-moon slices of leek about 1/4 inch thick, well washed
- 1 - 10 1/2 oz pkg frozen whole leaf spinach thawed
- 1/2 cup dry white wine
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground cumin
- 3 Tbsp fresh dill divided
- 2 Tbsp freshly chopped chives
- 1/4 tsp kosher salt
- 8 sheets phyllo pastry thawed if frozen
- 1/4 cup extra-virgin olive oil divided
- 1/4 cup breadcrumbs or gluten-free bread crumbs divided
- 4 - 5 oz skinless salmon fillets all about equal size and thickness
- 1/2 cup plain Greek yogurt or plain nondairy Greek yogurt
- 1 small garlic clove minced
- Pinch of cayenne pepper optional
- 2 Tbsp lemon juice
- In large skillet, heat grapeseed oil over medium-high heat. Add leeks and sauté until tender, about 5 minutes. Squeeze out as much liquid as possible from spinach, discarding liquid, before adding spinach to skillet along with wine and red pepper flakes. Simmer, stirring often, until liquid has evaporated, about 4 minutes. Remove skillet from heat and stir in cumin, 1 Tbsp dill, chives, and salt. Set aside to cool to room temperature.
- Meanwhile, preheat oven to 400 F. Line baking tray with parchment paper and set aside.
- Place 1 sheet of phyllo pastry on work surface, keeping remaining phyllo sheets covered with a
lightly dampened tea towel. Brush with some olive oil and sprinkle with 1 Tbsp breadcrumbs. Top with second phyllo sheet and brush with a little more olive oil. Place 1 salmon fillet crosswise on pastry sheet, about 5 inches in from a short end. Top salmon fillet with a quarter of vegetable mixture. Fold 5 inch section of pastry over salmon. Fold in sides and roll up, forming a rectangular packet. Transfer to prepared baking tray, vegetable side up. Brush packet all over with olive oil. Repeat with remaining pastry sheets, olive oil, breadcrumbs, salmon fillets, and vegetables.
- Bake salmon in preheated oven until pastry is pale golden and salmon is cooked through, about 35 minutes.
- While salmon bakes, whisk together yogurt, remaining 2 Tbsp dill, garlic, cayenne (if using), and lemon juice.
- Serve salmon parcels warm or at room temperature with some dill sauce on the side.
Per serving: 582 calories; 44 g protein; 27 g total fat (4 g sat. fat); 37 g total carbohydrates (5 g sugars, 4 g fiber); 503 mg sodium