No-Pot Meal: Salmon in Phyllo With Goat Cheese and Asparagus

No-Pot Meal: Salmon in Phyllo With Goat Cheese and Asparagus

In our No-Pot Meal series, we look for innovative ways to make “real food” without the fuss, the cleanup, or the to-do of actually cooking with pots and pans. The premise is this: Whether you’re popping things into a microwave, a toaster oven, or just a bowl, cooking without cooking doesn’t mean relegating yourself to PBJ or lame frozen pizza.

Last time, we brought you healthy squash “pasta” that you could make without even heating anything up. This time, we bring you salmon in phyllo dough with goat cheese and asparagus—and all you have to do is pop a few ingredients into the toaster oven.

Cooking Salmon in the Toaster Oven? How It Works

Known as a “beggar’s purse,” this phyllo-enclosed bundle actually encloses the materials inside well enough to allow them to cook fully. So, all you have to do is pack your phyllo capsule with your favorite ingredients (you’ll see our favorite below) and let them do their thing. You can even make these bundles up to a day in advance, so all you’ll have to do is pop them into the toaster oven and take them out again.

Our recipe below is a classic, but you can also rotate in different fish, cheeses, and vegetables as you please. In our recipe, the fat of the salmon balances the tangy goat cheese, which contrasts the crunch of the phyllo, and the asparagus gives it all a light, floral note. Note that this dish pairs just as well with a rich sauvignon blanc as it does with a rustic pinot noir or a hearty rosé.

Salmon In Phyllo With Goat Cheese And Asparagus

Servings: 8


10 spears asparagus
5 oz log fresh goat cheese, at room temp
2 Tbsp half & half (optional)
24-32 sheets phyllo dough, defrosted
2 lb salmon fillet, portioned in 4 oz pieces
2-3 Tbsp butter, melted
Pepper and salt

Slice asparagus on an angle as thin as you can. Whip goat cheese (and half & half) until fluffy, and then salt and pepper the salmon. Place two pieces of phyllo on a flat surface. Brush with butter, using a pastry brush (which you can buy for just $7) or a dampened paper towel. Cover with one or two more pieces of phyllo. Spoon (or pipe) 1 ½ Tbsp goat cheese onto the phyllo.

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Ideally, center the filling 2 inches from the end of the sheet of phyllo. Place about 10 slices of asparagus on the cheese. Place salmon on top and roll the phyllo “tab” over the stack. Fold over the sides and roll up. Brush the top and the sides with butter. Place on parchment paper and bake in a preheated convection oven at 400 F for 11 to 15 minutes, depending on size of salmon. (If you use a conventional oven, bake it at 425 F.) Phyllo should be golden when you’re done.


And if you want even more easy recipes, check out our one-pot recipes for less than $10—especially the risotto!


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