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Ingredients

1 pound salmon fillets 1 lemon salt and ground black pepper to taste ¼ cup olive oil, divided 1 onion, chopped 1 small green bell pepper, chopped 4 cloves garlic, minced 2 tomatoes, skin removed and flesh chopped 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint 2 tablespoons cayenne pepper 1 pinch white sugar 1 avocado, diced 2 sheets phyllo dough

Nutrition Info

398.5 calories carbohydrate: 21.1 g cholesterol: 48.7 mg fat: 26 g fiber: 7.2 g protein: 24.4 g saturatedFat: 4.1 g servingSize: - sodium: 148.7 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Sprinkle salmon with lemon juice, salt, and pepper.
Heat 2 tablespoons oil in a skillet over medium heat. Add onion and green bell pepper, cook until softened, about 5 minutes. Add garlic, stir. Add tomatoes, cook until softened, about 5 minutes. Stir in parsley, tarragon, dill, cilantro, and mint. Add cayenne pepper and sugar, season with salt and pepper. Stir in avocado.
Preheat oven to 350 degrees F (175 degrees C).
Pour remaining 2 tablespoons oil into a bowl. Place 1 sheet of phyllo dough on a cutting board, brush with oil and cover with a second sheet. Place salmon on top of pastry, toward the bottom edge. Top with 1 to 2 spoonfuls of the tomato-herb sauce, spreading evenly. Roll the pastry over the salmon, seal edges. Place on a baking sheet.
Bake in the preheated oven until golden, about 45 minutes. Reheat remaining sauce and serve with the salmon.

4 servings

Salmon wrapped in phyllo pastry and served with a zesty avocado tomato sauce. Very light salmon dish.