Salmon en Croûte
Recipe from Walgreens WebMD Diabetes Magazine
2 tablespoons olive oil
1 tablespoon minced garlic
10 oz pkg frozen spinach, thawed
juice and zest of 1 lemon
4 oz cream cheese, softened
4 tablespoons basil pesto
6 sheets phyllo dough, defrosted
1 large skinless fillet wild salmon (~1&1/2 lbs)
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add garlic and cook about 30 seconds until fragrant. Add spinach and cook until heated through. Remove from heat and add in lemon juice. Set aside to cook. Set oven to 400º.
Mix together the cream cheese, pesto, and lemon zest. Set aside.
Line a large baking sheet with parchment paper or nonstick aluminum foil. Place a sheet of phyllo on the sheet and brush with olive oil. Place another sheet of phyllo on top of the first and brush with oil. Continue layering with the remaining phyllo sheets.
Spread the cream cheese mixture on the phyllo, leaving a one-inch border. Place the salmon across the width of the phyllo, about 1/3 from the bottom. Spread the cooled spinach mixture on top of the salmon.
Wrap the salmon in phyllo, folding the bottom edge up and top edge down. Fold edges to seal. Brush with remaining olive oil. (At this point you could chill the salmon for 3-4 hours until ready to bake it).
Bake at 400º for 25 minutes until the pastry is crisp and golden.
For the cauliflower: I just tossed it in olive oil, salt, pepper, and garlic, and put in on the same pan as the salmon. It was a nice crisp-tender at the same time and temperature.