Ingredients for Phyllo Wrapped Salmon With Roasted Red Peppers
- Roasted Red Pepper
- Phyllo Pastry
- 4 tablespoons (1/2 stick) unsalted butter, melted, or nonstick cooking spray
- Salmon Fillets
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How to Make Phyllo Wrapped Salmon With Roasted Red Peppers
- Preheat oven to 400°F (200°C). Roast 2 red bell peppers until the skin is blackened, about 20-25 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel, seed, and puree the roasted red peppers. Set aside 2 tablespoons for garnish.
- Lay 2 sheets of phyllo dough on a clean work surface, brushing each lightly with melted butter or nonstick cooking spray. Keep remaining phyllo covered with a damp cloth to prevent drying.
- Place one 6-ounce salmon fillet crosswise on the pastry, about 5 inches from the narrow end.
- Top the salmon with 1 tablespoon of the red pepper puree.
- Fold the 5-inch section of pastry over the salmon, tucking in the sides to create a neat package.
- Roll the pastry tightly into a rectangle, enclosing the salmon completely.
- Brush the entire phyllo packet with melted butter or cooking spray.
- Repeat steps 4-8 with the remaining phyllo and salmon fillets.
- Place the phyllo packets on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes, or until the salmon is cooked through and the phyllo is golden brown and crispy.
- Garnish with the remaining 2 tablespoons of red pepper puree before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
0g
Fat
45g
Carbs
6g
