Salmon Filo Packets with Arugula Pesto in Beurre Blanc Sauce. Pan Roasted Potatoes, and Broiled Asparagus

The simple flaky crust of the filo contrasts nicely with the meatiness of the salmon to create a delicious yet light meal for any season.  The arugula pesto puts a seasoned and fresh twist to the traditional heaviness of most pesto sauces.  A true "keeper".

Salmon Filo Packages with Arugula Pesto and Beurre Blanc

4x 4-oz salmon fillets, skinned and preferably without bones

8 sheets filo pastry, thawed if frozen

4 Tablespoons olive oil

Arugula Pesto:

2 cups arugula leaves

2 juniper berries, crushed

Grated zest and juice of 1 lemon

1 garlic clove, crushed

1/4 cup pine nuts, toasted

1/4 cup Whipped Philadelphia Cream Cheese

Salt and Pepper

Preheat oven to 425 degrees and line baking sheet with non-stick aluminum foil or lightly oil baking sheet.

Start by making the pesto:  Place all the ingredients in the blender and puree to form a fairly smooth paste.  Adjust the seasoning, cover, and set aside until ready to use.

Rinse and pat the salmon fillets dry.  Pull out any bones.  

Place one sheet of filo on baking sheet, brush with oil, then top with another sheet and brush with oil.  Set a salmon fillet in the center.  Spread a quarter of the pesto over each salmon fillet.  Carefully fold over the pastry to enclose the filling and seal the package.  Brush the packages with oil.  Repeat to make 4 packages total.

Bake for 20-25 minutes in preheated oven until the pastry is crisp and golden.  Serve with beurre blanc sauce, broiled asparagus, and pan roasted potatoes if desired. 

For our pan roasted potato recipe,  beurre blanc, or broiled asparagus, please inquire on our Facebook page: Bon Vivant Cooks, email us at Bonvivantcooks@gmail.com, or leave us a comment on the blog post for this recipe and we will pass on the recipes to you.  Otherwise, look forward to these exciting recipes in future blogs.