Phyllo Wrapped Salmon with Roasted Red Peppers
Elevate your dinner table with this show-stopping Phyllo Wrapped Salmon with Roasted Red Peppers, a dish that combines flaky salmon, vibrant roasted red peppers, and a creamy dill-infused filling—all encased in crisp, golden layers of phyllo pastry. This recipe strikes the perfect balance between elegance and simplicity, with fresh ingredients like zesty lemon, Dijon mustard, and delicate herbs bringing a gourmet touch to every bite. The phyllo sheets, brushed generously with melted butter, create an irresistibly crispy shell that beautifully complements the tender richness of the salmon. Ready in under 45 minutes, this crowd-pleasing entrée is the ideal choice for hosting a dinner party or simply indulging in a luxury meal at home. Serve alongside a fresh side salad or roasted vegetables for an effortlessly impressive presentation that’s sure to wow your guests.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces (6-ounce each) salmon fillet
- 8 sheets phyllo pastry sheets
- 1 cup (chopped) roasted red peppers
- 4 tablespoons cream cheese
- 2 teaspoons dijon mustard
- 0.5 cup unsalted butter, melted
- 2 tablespoons (chopped) fresh dill
- 2 teaspoons olive oil
- 1 whole (zested) lemon
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels and season each piece with salt, black pepper, and a light drizzle of olive oil.
In a small bowl, mix the cream cheese, Dijon mustard, fresh dill, and lemon zest until well combined.
Lay one phyllo sheet on a clean surface. Brush it lightly with melted butter, then layer a second phyllo sheet on top and brush it with butter as well.
Place one seasoned salmon fillet at one end of the phyllo sheets. Spread 1 tablespoon of the cream cheese mixture on top of the salmon, then add a small handful of chopped roasted red peppers on top.
Gently fold the sides of the phyllo over the salmon, then roll it up like a burrito to fully enclose the fish. Brush the exterior with more melted butter to seal. Repeat with the remaining salmon fillets.
Transfer the wrapped salmon to the prepared baking sheet and bake for 18-20 minutes, or until the phyllo is golden brown and crispy.
Allow the phyllo-wrapped salmon to rest for 3-4 minutes before serving. Serve warm with a side salad or roasted vegetables.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 21.4 mcg | 107% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
