PESTO SALMON FILO PARCELS

Pesto Genovese Pesto Sauce

Made with

Pesto Genovese

Share
Print
  • Prep
  • Cook
  • Skill
    Casual


  • 559.3
    Calories
  • 31.5g
    Total Fat
  • 31.5g
    Protein
  • 20.2g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
      

  • 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

Instructions

  • TO START

    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.


  • PREPARE THE PARCELS

    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.




  • FILL THE PARCELS

    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. 


  • BAKE

    Bake for 20-25 minutes or until puffed and golden. Serve with mixed salad.


Show more