Salmon Fiesta

Name: Salmon Fiesta
Ingredients: 1 pound salmon fillets; 1 lemon; salt and ground black pepper to taste; 1/4 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

17 ingredients

5 steps

Ingredients

1 pound salmon fillets
1 lemon
salt and ground black pepper to taste
1/4 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

Directions

1

Sprinkle salmon with lemon juice, salt, and pepper.
2

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.
3

Preheat oven to 350 degrees F (175 degrees C).
4

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.
5

Bake in the preheated oven until golden, about 45 minutes. Reheat remaining sauce and serve with the salmon.