Phyllo Wrapped Salmon with Roasted Red Peppers
This simple recipe only uses four ingredients, but it's a crowd-pleaser every time. Add some richness to bland salmon with phyllo dough and serve with delicious red pepper puree.
Cooking Time35 min
Ingredients
- 1 cup roasted red peppers
- 12 sheets frozen phyllo pastry, thawed
- 6 tablespoons melted butter or nonstick spray
- 6 (5 oz.) skinless salmon fillets, 1 inch thick
Instructions
- Puree red peppers.
- Layer 2 sheets phyllo on work surface, brushing each with butter or spray with nonstick spray; leave remaining sheets of phyllo covered with plastic. Place 1 fillet crosswise on the pastry, 5 inches from the narrow end. Top with 1 tablespoon puree. Fold the 5 inch section of pastry over the salmon and fold in the sides. Roll the pastry into a rectangular packet to enclose the salmon. Brush with butter on all sides or spray with nonstick spray. Repeat with the remaining pastry and salmon.
- Place packets on baking sheet and bake at 400 degrees F for 30-35 minutes until the salmon is cooked through and the pastry is light golcen brown.
- Top with the remaining pepper puree. Serve with mashed garlic potatoes and steamed asparagus.
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