Phyllo-Wrapped Pesto Salmon
Roasted Summer Vegetables
Ingredients
- 6 frozen phyllo sheets, thawed (keep covered with a damp towel)
- 3 Tbsp butter, melted and divided
- 6 (5-oz) skinless salmon fillets
- ¾ tsp freshly ground pepper
- ½ tsp kosher salt
- 1 (6-oz) jar pesto
Instructions
- Preheat oven to 425°F. Brush 1 sheet phyllo with 1 tsp butter; layer with a second sheet of phyllo, and cut in half crosswise to make 2 rectangles. Repeat twice with remaining phyllo sheets.
- Place salmon on short side of each phyllo piece. Sprinkle with pepper and salt. Roll up, and place, seam sides down, on a parchment-lined baking sheet.
- Brush tops with remaining 2 Tbsp melted butter. Bake 12 to 15 minutes or until salmon flakes with a fork. Drizzle with pesto.
Side Dish Ingredients
- 1 lb asparagus, trimmed and halved crosswise
- 1 (8-oz) pkg sliced portobello mushrooms
- 1 pint cherry tomatoes
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 2 Tbsp balsamic glaze
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, mushrooms, tomatoes, oil, salt, and pepper over a large rimmed parchment or foil-lined baking sheet.
- Spread vegetables in a single layer; bake 12 to 18 minutes or until browned and tender. Drizzle with balsamic glaze.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
421
|
97
|
518
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 18 | 8 | 26 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 657 | 169 | 826 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
