Phyllo-Wrapped Salmon

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The special presentation makes this perfect for your next romantic dinner-for-two. Serve with a crisp salad on the side.

Tags: Intermediate, 20 Mins, Entrées, Fish, Baking, Fry, President's Choice Blue Menu
Serves: 2
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 21  minutes
Total: 36 *  minutes
* Cool time: 5 minutes

Additional Information


1 tbsp (15 mL) PC Blue Menu Celeb Margarine - Original
Half sweet red pepper, thinly sliced
Half leek, thinly sliced
1/4 tsp (1 mL) Salt
1/4 tsp (1 mL) freshly ground black pepper
2 PC Phyllo Pastry
1 pkg (280 g) PC Blue Menu Dill & Cognac Marinated Atlantic Salmon Fillets Skin-On , thawed and skin removed


  1. Preheat over to 400°F (200°C). Line baking sheet with foil; spray with cooking spray.
  2. In frying pan, melt margarine over medium heat; cook red pepper, leek, salt and pepper for 4 minutes or until softened. Add ¼ cup (50 mL) water; cook for 2 minutes or until almost all liquid evaporates. Remove from heat. Let cool enough to handle, about 5 minutes.
  3. Lay one sheet of phyllo on work surface, keeping remaining sheet of phyllo covered with damp towel until ready to use. Spray surface with cooking spray. Onto one of the short ends of phyllo, place one-quarter of vegetable mixture in a small pile, about the same shape as salmon fillet. Lay one salmon fillet on top of vegetable pile. Top with another quarter of the vegetable mixture. Fold in sides of phyllo; spray with additional cooking spray. Roll up to create an enclosed parcel. Place bundle, seam side down, on prepared baking sheet.
  4. Repeat with second sheet of phyllo, remaining salmon fillet and vegetable mixture.
  5. Bake in centre of oven until golden brown and salmon is cooked through, 12 minutes for tail pieces and 15 minutes for thicker fillets.

Nutritional Information

Per serving:
410 calories
fat 24 g
omega-3 polyunsaturates 3.1 g
sodium 820 mg
carbohydrate 22 g
fibre 2 g
protein 26 g
Excellent Source of Vitamin C
Good Source of Vitamin A
Source of Iron