Name: Phyllo Wrapped Salmon with Roasted Red Peppers
Cook time: 35 min
Ingredients: 1 cup roasted red peppers; 12 sheets frozen phyllo pastry, thawed; 6 tablespoon melted butter or nonstick spray; 6 (5 oz.) skinless salmon fillets, 1 inch thick

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.