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Salmon Parcels with Sweet Red Bell Pepper Pesto

Salmon Parcels with Sweet Red Bell Pepper Pesto is made with salmon wrapped up with a few crispy layers of phyllo dough stuffed with a medley of sweet colorful peppers, caramelized onions and then dipped into a delightful red bell pepper pesto. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Fish and Seafood
Cuisine: American
Keyword: Easter, Fish and Seafood
Servings: 4
Calories: 815kcal
Author: Healthy World Cuisine


Salmon Parcel

  • 12 oz salmon 4 fillets- skin removed
  • 12 sheets phyllo dough
    (3 per each fish fillet)
  • 1/2 cup butter

Vegetable Medley

  • 1 tbsp olive oil
  • 1/2 cup onion
    peeled and chopped
  • 1 clove garlic
    peeled and minced
  • 1/2 cup red bell pepper
  • 1/2 cup yellow bell pepper
  • 2 cups rocket
    arugula - optional or spinach
  • salt and pepper
    to taste

Sweet Red Bell Pepper Pesto

  • 1 onion
    chopped and cooked in a little olive olive on top of the stove until caramelized.
  • 3 cloves garlic
  • 1 cup roasted red peppers
    (Capsicum)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)
  • 2 tbsp basil
    fresh chopped
  • 2 tbsp tomato paste
  • 1/2 cup olive oil
    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
  • 1 tsp Italian seasoning (basil, oregano, thyme, rosemary, etc.)


  • Unthaw your phyllo dough per packet recommendations.
  • Preheat your oven to 190 degrees Celsius or 375 F.
  • Make 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.
  • Assemble 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.
  • Bake Salmon parcels for about 30-35 minutes or until the phyllo dough is golden and crispy. Your fish should flake easily with your fork.
  • Make 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.
  • Serve 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!


Serving: 1g | Calories: 815kcal | Carbohydrates: 41g | Protein: 23g | Fat: 63g | Saturated Fat: 21g | Cholesterol: 108mg | Sodium: 1065mg | Potassium: 785mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1958IU | Vitamin C: 82mg | Calcium: 79mg | Iron: 4mg