Salmon & Spinach in Phyllo
This colorful recipe is perfect for an elegant dinner for two, but can easily be scaled up when entertaining for four or more.
- 1 teaspoon olive oil
- 4 cups fresh baby spinach leaves, coarsely chopped
- Salt and coarsely ground black pepper
- 8 sheets (9 x 14 inches) thawed, frozen phyllo dough
- Nonstick cooking spray
- 2 skinless salmon fillets (4-6 ounces each), about 11⁄2 inches thick
- 2 tablespoons garlic and herb cream cheese spread
Preheat oven to 425°F. Heat oil in (8-in.) Sauté Pan until hot. Add spinach; season with salt and black pepper. Cook and stir until spinach is wilted, about 1 minute. Remove spinach to 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 phyllo over first, pressing sheets together to seal. Continue laying down and spraying phyllo sheets to create a stack of four sheets of phyllo. Repeat with remaining phyllo and additional cooking spray to create another phyllo stack.
- Season salmon fillets with salt and black pepper. Spread each salmon fillet with half of the cream cheese spread and 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 toward center. Gently roll up phyllo from bottom to top. Place both bundles on Small Bar Pan, seam side down. Using Bread 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.
- 2 servings
Nutrients per serving:
Calories 450, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 36 g, Protein 27 g, Sodium 560 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
2 starch, 1 vegetable, 3 medium-fat meat, 1 fat (2 carb)
In order for the spinach to end up on top, the salmon is placed topping side down. Once rolled up, the spinach ends up on top.
For additional tips on working with phyllo dough, see Chef’s Corner on p. 93.