Salmon in Phyllo w/ Goat Cheese & Asparagus
Salmon In Phyllo With Goat Cheese And Asparagus
Servings: 4
Ingredients:
5 spears asparagus
2.5 oz fresh goat cheese, at room temp
16 sheets phyllo dough, defrosted
12oz salmon fillet, divided
1.5 Tbsp butter, melted
Pepper and salt
Slice asparagus on an angle, as thin as you can. Finely chop goat cheese, and then salt and pepper the salmon. Place two pieces of phyllo on a flat surface. Brush with butter, using a pastry brush. Cover with two more pieces of phyllo. Spoon 1 Tbsp goat cheese onto the phyllo (about 2 inches from the end of the sheet). Place about 5 slices of asparagus on the cheese. Place salmon on top and roll the phyllo “tab” over the stack. Fold over the sides and roll up. Brush the top and the sides with butter. Place on parchment paper and bake in a preheated convection oven at 400 F for 11 to 15 minutes, depending on size of salmon. (If you use a conventional oven, bake it at 425 F.) Phyllo should be golden when you’re done.
Enjoy! Pairs well with Pinot Noir or Pinot Grigio
Per Serving:
Calories: 336 Protein: 23 Fiber: 1 Fat: 14 Iron: 8
Servings: 4
Ingredients:
5 spears asparagus
2.5 oz fresh goat cheese, at room temp
16 sheets phyllo dough, defrosted
12oz salmon fillet, divided
1.5 Tbsp butter, melted
Pepper and salt
Slice asparagus on an angle, as thin as you can. Finely chop goat cheese, and then salt and pepper the salmon. Place two pieces of phyllo on a flat surface. Brush with butter, using a pastry brush. Cover with two more pieces of phyllo. Spoon 1 Tbsp goat cheese onto the phyllo (about 2 inches from the end of the sheet). Place about 5 slices of asparagus on the cheese. Place salmon on top and roll the phyllo “tab” over the stack. Fold over the sides and roll up. Brush the top and the sides with butter. Place on parchment paper and bake in a preheated convection oven at 400 F for 11 to 15 minutes, depending on size of salmon. (If you use a conventional oven, bake it at 425 F.) Phyllo should be golden when you’re done.
Enjoy! Pairs well with Pinot Noir or Pinot Grigio
Per Serving:
Calories: 336 Protein: 23 Fiber: 1 Fat: 14 Iron: 8
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Replies
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bump...that sounds really good and easy!0
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bump0
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THATS SOUDS DELICIOUS!!!!!0
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THATS SOUDS DELICIOUS!!!!!0
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Yum!!0
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It's very yummy AND super easy to make! :drinker:0
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bump0
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What is phyllo?
Is that an American spelling of filo pastry?0 -
bump
I am DEFINITELY going to try this0 -
What is phyllo?
Is that an American spelling of filo pastry?
It's a very thin pastry sheet. This was actually my first time using it and was a little nervous, but it turned out wonderful. The package I bought, yes in America , was Athens fillo dough.0 -
That sounds so good. I've never cooked with phyllo before, but this may be the recipe to make me try it! It has all my favorite ingredients!0
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What is "bump"?0
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That sounds so good. I've never cooked with phyllo before, but this may be the recipe to make me try it! It has all my favorite ingredients!
Good Luck!! It's now on my favorites list0 -
What is "bump"?
People "bump" a topic they like to put it under their "My Topics" to reference it later. Or, if they know someone who could benefit from it to keep it current under the "Recent Posts" category. Have fun on the boards! There's a lot of interesting and motivating people on here, and so much to learn. Welcome to the MFP Community :happy:0 -
Bump...I may have to make this tonight!!! I think I will swap boursin cheese for goat cheese though,...that or not tell my husband its in there!0
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Bump0
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I swapped out the phyllo and used crescent rolls (instead of rolling them up, I just left it flat) and this was DELICIOUS. I cooked the salmon a little bit before putting it in and it made it really really juicy.
Thanks again!0 -
Bump Its sounds really good. Thank you for sharing:flowerforyou:0
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