PESTO SALMON FILO PARCELS
PESTO SALMON FILO PARCELS
40 minutes total
Looking for new ways with Pesto? These salmon filo parcels with Pesto Barilla are sure to be a crowd pleaser.
Ingredients
Serves 4
| 2 tablespoons | olive oil |
| 20g | butter |
| 1 | leek, thinly sliced |
| 2 garlic cloves | , crushed |
| 150g | baby spinach |
| 8 | sheets filo pastry |
| 4 | (about 120g each) skinless salmon fillets |
| 4 tablespoons | Barilla Pesto Genovese |
| Mixed salad, to serve |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 180°C fan forced. Line a large baking tray with baking paper. Heat 1 tablespoon of the oil and half the butter in a large non-stick frying pan over medium heat. Add the leek and garlic, and cook, stirring, for 3-4 minutes or until the leek is soft and lightly golden. Add the spinach and cook, stirring, for 1-2 minutes or until just wilts. Remove from heat and drain any excess liquid.
Step 2
Melt remaining oil and butter in a small dish in the microwave for 20 seconds on high. Place one sheet of filo on a clean work surface. Brush lightly with the oil mixture. Top with another sheet. Fold in half crossways. Repeat with the remaining pastry sheets and oil mixture.
Step 3
Divide the leek and spinach mixture among the pastry rectangles. Top with a piece of salmon. Spoon 1 tablespoon of pesto onto each piece of salmon. Bring the long pastry edges together and fold to create a seam. Tuck ends in to create a parcel. Place on the lined tray. Brush the pastry with the remaining oil mixture.
Step 4
Bake for 20-25 minutes or until puffed and golden. Serve with mixed salad.
