Phyllo-Wrapped Pesto Salmon
Roasted Summer Vegetables
Ingredients
- 6 frozen phyllo sheets, thawed (keep covered with a damp towel)
- 3 Tbsp butter, melted and divided
- 6 (5-oz) skinless salmon fillets
- ¾ tsp freshly ground pepper
- ½ tsp kosher salt
- 1 (6-oz) jar pesto
Instructions
- Preheat oven to 425°F. Brush 1 sheet phyllo with 1 tsp butter; layer with a second sheet of phyllo, and cut in half crosswise to make 2 rectangles. Repeat twice with remaining phyllo sheets.
- Place salmon on short side of each phyllo piece. Sprinkle with pepper and salt. Roll up, and place, seam sides down, on a parchment-lined baking sheet.
- Brush tops with remaining 2 Tbsp melted butter. Bake 12 to 15 minutes or until salmon flakes with a fork. Drizzle with pesto.