Lemon Pepper Phyllo Salmon
2 - 4 oz - Salmon Fillets
1 lemon, zested and juiced
Freshly ground black pepper
8 sheets Phyllo (I used 9*14 - which actually turned out to be 8.5*13)
1/4 cup butter, melted
Rinse salmon and remove skin. Top with lemon zest, half of lemon juice and ground pepper. Set aside.
Lay out one sheet of phyllo and brush with butter, top with another sheet of phyllo. Brush top of second sheet of phyllo and top with another sheet. Repeat until all 8 sheets are pasted together - be sure to keep the phyllo you are not currently working with covered so they do not dry out.
Cut layered phyllo in half (so it will be 9*7.) Place one salmon fillet in the 9*7 phyllo layers - be sure to fold over thin spots of salmon so it cooks evenly. Fold phyllo over to close. Use butter to stick it together. If the Phyllo does not quite close, wrap bundle with one more sheet of buttered Phyllo to seal.
Bake at 375 degrees for 18 minutes - if using a meat thermometer the fish should be about 120 degrees. Serve immediately.