This dish sounds fancy right? Maybe you think this is something you would only eat at a restaurant? Let me show you just how easy it is to put together these Simple Filo Salmon Parcels.
Why Make These Filo Parcels?
I just love the flavor in these parcels. The flaky, perfected cooked salmon encased in a crispy filo is perfect. The salmon is topped with a tasty blend of herb, spinach, and feta.
This is a healthy meal. I am always looking for healthy ways to mix up dinnertime, and this is one of my favorites!
You can easily make these parcels ahead of time, up to 3 days, then when you are ready, bake! They are great meal prep meals.
- Filo dough-I prefer to buy this, but if you are feeling particularly ambitouis, you can always make it on your own.
- Salmon filets-i am from alaska, so it was hard to do, but I bought these salmon filets in the frezzer section at my local grocery. They were atlantic salmon filets and were approximately 2-3 ounces each.
- Feta cheese
- Fresh oregano
- Olive oil
- Salt and pepper
How To Make
Start with your salmon. I like to cut my filet down to about 3-ounce pieces. Combine your mix of olive oil, minced garlic, and oregano. Brush this over the salmon.
You will need 2 sheets of filo. Take one sheet and brush the top with olive oil, then top with the second sheet. Place your salmon in the middle on one end.
Top the salmon with the feta and spinach.
Fold over the 2 sides onto the salmon, then fold it over and over to close the parcel. One the last fold, brush the end with water. This will help the pieces to seal together and close. See photos.
Brush with more olive oil and place in the oven to bake. Bake until it is a beautiful golden brown.
Remove from the oven and it is ready to go!!
The filo can be really fragile to work with. Make sure and handle it carefully. Cover whatever you are not using with saran wrap or a slightly damp towel to keep it from drying out.
These can be made up to 2 days in advance. Store them in the fridge. When you are ready, pull them out and bake.
You can use other fish for this recipe. Salmon is my favorite, but halibut is a close second. If you are looking for a less expensive option, cod is also really good and a neutral-flavored fish.
Yes, they can be made at least 2 days in advance.
I like to wet my finger or pastry brush with a little water. Brush it on and press it closed. It is very simple to do.
You do not. I think it tastes so much better if you do though. The pastry itself is fairly bland and the olive oil adds so much flavor!
Other Dinner Ideas
- Cranberry Pecan Chicken Salad
- Stuffed Anaheim Peppers
- Quick Cod Tacos
- Grilled Stuffed Pork Tenderloin
- Meatball Sub Sandwiches
- Steak and Mushroom Bites
Filo Salmon Parcels
- baking sheet
- 8-10 filo sheets you might need a few extra in case of breakage
- ⅓ cup melted butter or olive oil this is for brushing on your filo sheets. I really like to use the melted butter, but you can use olive oil if you prefer.
- 4 salmon filets mine were about 2-3 ounces each
- ¼ cup feta
- ¼ cup olive oil
- 3-4 sprigs fresh oregano
- 1 cup chopped spinach
- salt and pepper
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. This isn't a must-do, but it really helps with cleanup.
- On your surface, lay out one sheet of filo dough. These are fragile, so be careful. Brush it lightly with olive oil. The sheet doesn't need to be soaked, just a light brushing.
- Add another sheet on top and again, brush lightly with olive oil. Place your salmon filet in the middle of one of your short ends, as shown in the photos.
- Brush the filet with olive oil, sprinkle with salt and pepper. Then add about 1 tablespoon of feta and about 1 tablespoon oregano. Then top this with about ¼ cup spinach.
- Fold in the sides on the filo, it might break a little, so don't stress. Then gently roll the salmon over and over until it is wrapped in a parcel. Check the photos for descriptions. Sorry, for some reason this is really hard to write out. Brush the top with olive oil as well.
- Repeat the process with the remaining 3 salmon filets. Place on the prepared baking sheet and into the oven.
- These will need to bake for 18-25 minutes. They should be a beautiful golden brown. This will actually steam the salmon as it bakes, creating the perfect salmon texture!
- Remove from oven. They are best served right away while they are still warm!
- If you want to use these for meal prep, allow them to cool to room temperature, then store them in the fridge for up to 3 days in an airtight container. Just know that They will not be crispy when you reheat but are still delicious.
- Now, sit back and enjoy. You deserve it.