I have to admit, I sometimes shy away from making meals that look too fussy. I usually opt for something that’s simple to make yet delicious. That’s why this Phyllo-Topped Salmon with Vegetables recipe is so perfect. It cooks in on pan to cleanup is a breeze. Plus, it’s quick to toss together on a weeknight and elegant enough for a special gathering.
Phyllo is a delicate unleavened dough that’s popular in Greece. It’s used for making pastries and desserts, but it’s great in savory dishes too. When working with Phyllo, be sure to keep it covered when not in use. The thin layers dry out quickly and will crack when scrunching or folding. We give the sheets a spritz of cooking spray then sprinkle on everything bagel seasoning. Once toasted the phyllo adds a nutty note and just the right amount of crunch to this scrumptious dish. Give it a try, then send us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 sheets frozen phyllo dough, thawed, from 16 oz. pkg.
- 1 (12 oz.) bag frozen broccoli and cauliflower florets, thawed, drained
- 1/2 tsp. crushed red pepper flakes
- 1 cup reduced-fat Alfredo sauce
- 4 (4 oz.) skinless salmon fillets
- 1 tsp. everything bagel seasoning
- 1 scallion, chopped
Instructions
PrintHeat oven to 400°F. Coat phyllo sheets with cooking spray. Tear into quarters; reserve. Coat 9”x9” baking dish with cooking spray. Toss broccoli and cauliflower with red pepper flakes; transfer to baking dish. Bake 10 min. Pour Alfredo sauce over vegetables. Cover with foil; bake until vegetables are crisp-tender, 10 min. Remove foil.
Arrange salmon on top of vegetables. Scrunch reserved phyllo over vegetables, leaving salmon uncovered. Sprinkle phyllo with bagel seasoning. Bake until salmon is cooked through and phyllo is golden brown, 10 min. Sprinkle with scallions.
Nutrition
- Calories: 390
- Total Fat: 20 gram
- Saturated Fat: 5 gram
- Protein: 32 gram
- Carbohydrates: 19 gram
- Fiber: 2 gram
- Cholesterol: 105 mg
- Sugar: 3 gram
- Sodium: 590 mg
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