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Phyllo-wrapped Salmon

  • 10 min
  • 15 min
  • 4
  • Easy
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Recipe Ingredients

See below.

Recipe Directions

PREHEAT oven to 230°C.

PLACE 1 sheet phyllo pastry on a cutting board; brush with 1 tsp melted butter. Top with 1 sheet. Cut to make 2 (22cm by 17cm) rectangles. Repeat with 2 more sheets.

LAY 1 (85g) skinless salmon fillet on short side of each phyllo rectangle.

BRUSH each fillet with 1 tbsp Dijon mustard; sprinkle with 1/8 tsp each salt and pepper. Roll up and place, seam-side down, on a bakingpaper-lined baking pan. Brush with 1 tbsp melted butter; bake for 12 to 14 minutes. (Salmon will be opaque throughout.)

WHISK 3 tbsp melted butter, 2 tsp fresh lemon juice and ¼ tsp each salt and pepper in a bowl. Pour over salmon and 450g steamed asparagus.


EACH SERVING About 1 470kJ, 24g protein, 16g carbohydrate, 21g total fat (10g saturated), 2g fibre, 80mg cholesterol, 1 060mg sodium.

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