Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Salmon Parcels with Sweet Red Bell Pepper Pesto

Salmon Parcels with Sweet Red Bell Pepper Pesto

Packed with brain-boosting omega 3 fatty acids salmon is incredibly good for you and I found a way to make even the pickiest fish eaters come back for seconds.

Sweet succulent salmon wrapped up with a few crispy layers of phyllo dough stuffed with a medley of sweet colourful peppers, caramelised onions and even sautéed rocket and then dipped into a delightful red bell pepper pesto. My favourite part is plunging my fork into the light crispy phyllo as it makes that delightful crunch.

Salmon Parcels with Sweet Red Bell Pepper Pesto

Salmon parcels with sweet red bell pepper pesto is a meal in one and served with a delightful salad, it is complete.

Great news for everyone living in the arctic dad saw a robin this week. (In Michigan, we always associate the return of our State bird with spring like temperatures.)  Unfortunately, this robin was found dead laying under about 14 inches of snow. Poor little guy flew back a little early I guess.

Salmon Parcels with Sweet Red Bell Pepper Pesto

However, this weekend I heard that it is supposed to get up to about 30 degrees F (-1C). Woohoo! It's a heat wave! Crack out those flip-flops and bermuda trunks. I don't want to sound like I am rubbing it in or anything living in Hong Kong so to make you feel better we have had about a week of misting damp dreary windy and cooler weather. I am most certainly not wearing my flip-flops or bermuda trunks this week.

As a matter of fact, I am still craving some warming comfort food slightly lightened up and these salmon parcels with sweet red pepper pesto is just the perfect mix of winter and spring converging together.

Salmon Parcels with Sweet Red Bell Pepper Pesto

As you know, my boys hate fish. They actually despise it so much I always need to disguise it. My first technique is obviously hiding the fish from plain view with the crispy phyllo dough. My second secret strategy was to put in some delicious vegetables to add some delicious flavours to the mix. I chose red and yellow peppers as they are sweet and these are vegetables my boys will actually eat. I chose to put in a few caramelzed onions as these always make everything taste a little better.

Next, I wanted something a little green for a contrast of colour. I was fresh out of spinach so I exchanged with a little sautéed rocket. No, really I cooked rocket and it was fantastic.  Rocket (arugula) has a peppery flavour and it was a perfect accompaniment to salmon with its more pronounced flavours.

As a last layer of security, I drizzled a little sweet red pepper pesto on the plate. If you take a little piece of the crispy phyllo dough, salmon, vegetables and a little bit of the pesto on the end of your fork it is like a little bite of heaven.  Each flavor of the dish compliments each other well.

Salmon Parcels with Sweet Red Bell Pepper Pesto

Do all of you know Kristy from Our Family Food Adventures? Kristy lets her two adorable children rate her recipes using the spoons system. Please stop by and give her a quick visit. All of her posts will put a smile on your face and most definitely make you hungry.

We also have a similar rating system in our family but lets call it the "hot sauce factor".

No Hot Sauce at the table- "This was fantastic mom, please make this again."

Hot sauce brought out to the table, but then not used- Very good and we might try it again.

Couple of drops of hot sauce drizzled on top- This was not my favorite, it was okay but don't want to see this recipe again for a very long while.

Hot sauce slathered from one end of the plate to the other and multiple hot sauces types displayed at the table- "Gross mom, I am so not eating that."

My boys have rated a "Fish dish", none the least, "a hot sauce brought to the table and then not used". This is amazing my kids ate fish and they said they might even eat it again. My own personal triumph here and they even looked up from their iPhones to give a nod. Teenagers and technology are never too far apart.

If you are a resident here in Hong Kong, there is one free mobile app that you should check out it is called LOCACLICK. The LOCACLICK mobile app lets you look for lots of sale deals and free items on food and beverage, fashion, health and beauty, entertainment, etc. Of course, I was very curious about the food and beverage section...even Bam's Kitchen needs a break every once in awhile. LOCACLICK is a really cool application as you can search for deals in the location near you and you can even save deals for later. There is no printing off coupons or clipping coupons at home as now you will have the convenience of LOCACLICK app at your finger tips and it is in English (or Chinese). For example, if you want to enjoy a deal of the day then you just sign in and show it to the merchant and then they will enter their special code and you get to enjoy your special rebate. How fun is that!

Salmon Parcels with Sweet Red Bell Pepper Pesto

Exchanges for items that you do not have in your pantry are always welcome. This dish is just a concept but your refrigerator and pantry make the dish. Maybe you want to exchange the vegetables stuffed inside the parcel for leeks and asparagus to celebrate spring and maybe you serve it on an avocado mash or with a lemon butter sauce instead. Or maybe you like other kinds of fish instead, go for it. This is your creation. The one and the only thing you cannot exchange is margarine for real butter. You have to trust me on this as if you do you will end up with soggy and wet phyllo dough.

You can assemble these salmon parcels during the day and then bake them in the evening. I know everyone always thinks of ham for Easter but this might be a delicious and easy way to host a gathering.

Cozy Fall Recipes


  • We hate SPAM and promise to keep your email address safe.


Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Salmon Parcels with Sweet Red Bell Pepper Pesto

By HWC Magazine  

March 7, 2014

Sweet succulent salmon wrapped up with a few crispy layers of phyllo dough stuffed with a medley of sweet colourful peppers, caramelised onions and even sautéed rocket and then dipped into a delightful red bell pepper pesto.

  • Cook: 45 mins
  • Yields: 4 Adults or 1 Hungry Teenager


Salmon Parcel

salmon - 4 fillets (I used thick cut fillet skin removed)

phyllo dough - 12 sheets (3 per each fish fillet)

butter - 1/2 cup melted

Vegetable Medley

olive oil - 1 tablespoon

onion - 1 small or about 1/2 cup chopped

garlic - 1 clove minced

red bell pepper - 1/2 cup chopped

yellow bell pepper - 1/2 cup chopped

rocket - 2 cups fresh (arugula)

salt and pepper - to taste

Sweet Red Bell Pepper Pesto

onion - 1 onion chopped and cooked in a little olive olive on top of the stove until caramelised.

garlic - 2-3 cloves

roasted red peppers (Capisum) - 1 cup chopped (if you only have fresh red peppers you can make your own roasted by putting your peppers directly on the stovetop and let them char on all sides and then put them in a paper bag to cool and then peel and remove seeds)

basil - bunch of fresh chopped

tomato paste - 2 tablespoons

olive oil - 1/2 cup or just enough to pull all the ingredients together in the (if you want to conserve on fats you can use half olive oil and half water)

salt and pepper - to taste

Tuscan seasoning - 1 teaspoon (mixture of roasted garlic, bell peppers, rosemary, basil, oregano, parsley and dried lemon)


1Step 1a: Unthaw your phyllo dough per packet recommendations.

2Preheat your oven to 190 degrees Celsius or 375 F.

3Make your vegetable medley: In a small frying pan add olive oil and then add the onions and cook until caramelized. Add your garlic, red and yellow bell peppers and salt and pepper and cook until vegetables are slightly softened. Add the rocket just until wilted. Adjust seasoning as desired. Set aside.

4Assemble Salmon Parcels: Lay one sheet of phyllo dough on your counter and brush with melted butter over the whole sheet. Next, place another layer of phyllo dough on top of the first and brush this one with another layer of melter butter and repeat this process one more time for a total of 3 layers. Depending on the size of your fish you may want to cut the phyllo dough to fit. Place 1/4 of the vegetable medley in the middle of the phyllo dough sheet and then place the salmon fillet on top upside down. Fold the edges of the phyllo dough like you do when you are wrapping a present and seal the sides and top with more melted butter. The goal is that you want the seal side down to be the bottom of the fish and you want the vegetable medley on the top so it looks pretty when your guests cut into the parcels.

5Bake Salmon parcels for about 30-35 minutes or until the phyllo dough is golden and crispy. Your fish should flake easily with your fork.

6Make your Sweet Red Bell Pepper Pesto: In the food processor, add caramelised onion, garlic, roasted red peppers, basil, tomato paste, olive oil, salt and pepper and Tuscan seasoning. Blend until nice and smooth. Taste and adjust seasonings. This step can be done up to 3 days in advance.

7Serve Salmon Parcels on a bed of Sweet Red Bell Pepper Pesto hot out of the oven with a nice crisp salad on the side. Enjoy!

  • Joanna

    Is phyllo dough gluten-free? This looks amazing! I love salmon, so does my family!! 🙂

    • Bams Kitchen

      Hello Joanna, phyllo dough is not gluten free but you could make your parcel without the phyllo and instead wrap up your salmon in aluminum foil or parchment paper with your vegetables and little lemon and butter to bake for about 20-25 minutes or until your fish flakes easily with a fork. Then when you remove your salmon from the oven pop open the parchment paper and drizzle a little of the sweet red pepper pesto on top and serve. Take Care, BAM

      • Joanna

        Sweet! Thanks for the info! 🙂 xo

  • Perfect timing … a friend brought us some salmon that he caught on a trip to Alaska! I’ve thought about finding a new recipe … now I found it, thank you!

  • Thank you so much for the shout-out Bam! What a wonderful surprise as I was reading. 🙂 It was very sweet of you. I am definitely making this ASAP! I’ve been craving salmon lately. I will let you know if the phyllo trick works with Miss A. She is not a fish lover either. Mr. N will eat anything – and sounds like your boys with the hot sauce! This sounds just utterly delicious. The pesto looks especially good. I know I will enjoy sopping that up! And you know it’s funny about the robin. I remember seeing some in December and January and wondering why on earth they were around. Perhaps they thought we’d have another mild winter like last year. Well, I do believe spring is coming. I just feel it in the air now. And Monday is supposedly supposed to reach 47F. I will be outside for sure! Thanks again and have a great weekend!

    • Bams Kitchen

      You are very welcome Kristy. I would love to have Miss A and Mr. N in my kitchen, they are the sweetest little helpers. Take Care

  • Robyn

    I love the idea of these salmon parcels for Easter, BAM. I’ve been cooking salmon a couple times a week over the last month and I never tire of it. I can’t wait to try this and I like the idea of switching up the veggies according to what’s on hand. The red pepper pesto is a genius addition! Hope you’re having a great day. I love the way you inspire us!

    • Bams Kitchen

      Thanks Robyn!I think these would a fun way to celebrate Easter. I love dishes you can make ahead and just pop in the oven whilst you enjoy a glass of wine with your guests.

  • These are just gorgeous! They would be great for Easter, like the fact you can make them ahead of time. The red bell peppers pesto is a perfect way to finish the dish. Thanks for sharing!

  • kitchenriffs

    Salmon is one of those fish that most fish haters can tolerate (even like), at least in my experience. Swordfish and tuna, too. And anything wrapped up in a little parcel like that works too, no matter what the fish (well, you don’t want an oily fish). These look great! And we’re going to hit temperatures today in the 50s in St. Louis! I don’t know how to act. Of course there’s still snow on the ground (although most has melted). Good post — thanks.

  • Oh wow! This looks like something I am totally going to love!! I am a big fan of salmon and love to cook different dishes with it. Your parcels are looking fantastic and making me so so hungry!

  • This sounds so delicious–I never would have thought of pairing salmon with pesto!

  • Thank goodness Bill likes salmon…and I know he’d love your beautiful dish!!! Thanks for the inspiration!!!

  • Fish is never on our menu at home because of my allergies, but I was just learning that when Mom is away, that’s exactly what’s for dinner!

  • Eha

    Looks wonderful and am sure it will taste great too . . . and the pesto recipe will find many other uses as well in my kitchen 🙂 !

    • Bams Kitchen

      Hello Eha, thanks for your comment. The red bell pepper pesto recipe is also great with beef, pasta and many other dishes.

  • What a pretty way to serve salmon! (And I love your family’s rating system too. So funny!)

  • What a beautiful mean! Totally saving the Sweet Red Bell Pepper Pesto for garden season!

  • That’s beautiful! whenever I have to deal with fish my recipes are often too ordinary… I need some new interesting recipe like this!

  • What delicate and delicious looking parcels!

  • Salmon parcels? Wow, that just sounds so classy 😀
    And delicious pesto, I love how it a big change from green!

    Choc Chip Uru

  • I like the pepper pesto … I did a post on a similar sauce about two years ago but I always felt it could use a little ‘tweaking’. I must revisit it 🙂

  • This looks divine, salmon is one of my favourite fishes to eat. Definitely a recipe to try 🙂

  • hotlyspiced

    That poor robin – just too eager for Spring. My kids rate my cooking too and they’re very harsh critics. I love the look of your salmon dish – so much colour! xx

  • Oh wow this looks delectable, like something I would order in a restaurant!

  • Good Evening Bam. I’m loving this dish. I make a version of this but just normal pesto on top of the salmon. I’m always looking for new ways of using the filo and salmon combination though.

  • bren

    Hi, Bam Kitchen, I love your website and this recipe looks and sounds wonderful. I never worked with phyllo dough before, always heard it’s tough to work with because it tears so easily. I’m going to give this recipe a try this week (fingers crossed) I can’t wait to give it a try and I will let you know if I did your recipe justice, LOL . . . Thanks again for sharing your website with us, it’s very inspiring and I look forward reading it daily with my cup of tea . . . .

    • Bams Kitchen

      Hello Bren, Thanks so much for stopping by and looking forward to keeping in touch. Phyllo dough can be very difficult to work with as it does tear. However, the secret is to keep the phyllo dough you are not working with soft and without tears is to keep under a damp tea towel. If you are using the frozen pre-made version then the directions to unthaw phyllo dough are usually 4 hours in the refrigerator to unthaw. If you try to rush the unthaw process, this is when you can have issues. However this recipe is really forgiving. It your phyllo dough breaks, no worries just add another little piece of phyllo for a patch job with some extra butter and you are good to go. Happy cooking and take care, BAM

  • Salmon is my favorite! I love all the flavors you have in this dish. What a handy app to have too! Great use of technology 🙂

  • I love fish, and this is such a great recipe! Love the hot sauce rating your kids use 🙂

  • This is gorgeous, Bam! We love salmon very much, but haven’t wrap it up in phyllo dough! Very fancy and fun way of cooking!

  • Maureen | Orgasmic Chef

    Om, that salmon looks fantastic. I’ll bet everyone cleaned his plate ! I know I would.

  • Lisa

    Thank you so much, Bam. I’m trying/fighting, so hopefully I’ll be back fully soon. How are YOU doing? This salmon en croute looks so, so amazing. The second shot it making me my stomach rumble like crazy, I need that red bell pepper pesto! This is a ‘must make’ for me, soon 🙂

  • I have not had salmon like this before, but I bet it’s really delicious in the phyllo dough! It’s a really nice presentation, too.

  • These look so good – such a great idea!

  • Oh my heaven! Fantastic looking.

  • We love salmon here & I’m seeing fresh salmon back in the market again so this is on my list for sure. I love that phyllo dough is an awesome idea. Love the colorful vegetables you used too. I’d put “No hot sauce in the same room” on my rating system. My husband & I get this sushi a lot of Friday nights – called a lobster bomb. Since my husband gets it on his way home, it’s being shaken around in the car so when it gets home I have to inspect each one very carefully because they put a blob of wasabi in the corner of the dish. Mine is the one with the pieces furthest away from the wasabi.

  • I love salmon and I don’t eat it nearly enough. You’re right – this a great dish to serve to company!

  • Buongiorno, BAM! Like so many others, I love salmon and am always looking for new ways to prepare it. I’ve cooked it in parchment or foil but never thought to try phyllo sheets. I bet that they work wonderfully and would add a nice flaky component to the dish. Your red pepper pesto sounds like the perfect accompaniment. Together they make a great dish and I bet one beautiful presentation. Love it!

  • I love, love salmon and I appreciate any new tasty recipe as this one!

  • Kathleen Richardson

    BAM, I give this five stars for using salmon (my favorite fish), the beautiful combo of colors, the appealing veggies, great photos, the saucy sauce and, of course, if the boys ate it, it has to be good!!

  • Safie

    The color is so pretty,it looks so yummy!

    • Bams Kitchen

      谢谢你 my dearest Safie!

  • I am absolutely drooling right now. Wow. You have no idea. I am obsessed with salmon. I eat it every single day. Thank you so much for a new variation! 🙂

    • Bams Kitchen

      Thanks for stopping by. I love salmon too but sometimes you just need a little variety in your fish recipes. Every week, I have to work diligently to come up with new ideas to disguise fish from my teenagers who don’t like fish. It’s a weekly challenge so I am certain there will be more fish recipes coming soon. Have a super week.

      • Oh I cannot wait! And by the way, when I was younger – I even ran away from home because I HATED salmon… And now… As I said, I eat it every single day! LOL! So hopefully your kids will come around 😉

  • This is such an interesting take on cooking salmon…I don’t think I’ve ever seen anything like this dish. It’s so beautiful with all the lovely colors.

  • I love everything about this dish! Salmon…yum. Phylo…yum. Red pepper pesto…double yum! I’ve made a roasted red pepper sauce that I adore but I neve thought to make a pesto. Brilliant idea that I cannot wait to try!

  • Oh my, I got so confused – I was looking at the lovely salmon parcel and then I saw the raw salmon and it looks SO good… I thought you were posting a new recipe for something like some sort of giant sashimi thing, then I realised it was sitting on filo pastry. I think I must be tired, lol! Looks lovely though Bam!

  • Well, you’ve conjured up so many memories. My sister-in-law made a dish with phyllo and salmon one New Year’s as a celebratory dinner. I thought it was smashing and it wasn’t as fancy as yours.. and you made this for an every day dinner, how lucky is your family?! Second.. OMG, you’re right, my son has taken out the hot sauce and slathered it on some of my dishes, but I had no idea what he was doing!! In particular, he slathered it all over the healthy slow cooker dish that I thought was so nice and light and healthy, lol! Clearly it wasn’t as “nom nom” as I thought it was. Thank you for letting me in on the “secret lingo” of our young men! Finally, it was plus 11 the other day and plus 5 today, Celsius, so poor robins.. maybe they should stop in here first? xx

  • Wow!
    That is so creative! I am sure this tastes brilliant!

  • i love this with filo pastry it’s so much lighter than puff and what a great way to serve salmon – I’m always looking for new ways to eat fish – thanks !

  • Hi BAM, your salmon parcels look delish. I’m glad you’ve tried it and that my recipe for non-smelly fish worked on your non-fish-eaters. I also like the sauce you served with yours.

Simple Share Buttons