Salmon in Phyllo with Lemon and Herbs

This is a really nice way to serve fish.  Adding flavorings between the layers of dough elevates it to a whole new level. This is great with a simple salad and steamed asparagus. In season, serve Peaches in Wine for dessert.

Prep time: 10 minutes
Bake time: 25-30 minutes
Make-ahead: Can be assembled early in the day and refrigerated until ready to bake.

Tip: The key to success with phyllo (or filo) is to keep it covered and work quickly. Gently unfold the thawed dough; cover with plastic wrap and then a damp kitchen towel. Every time you remove a sheet, re-cover the remaining dough immediately or it will dry out and crumble.  You can re-freeze any unused dough just be sure to wrap it well. For assembly, brush butter on the edges first, then work your way into the center

4 sheets phyllo dough, thawed
1/4 cup butter, melted
1 tablespoon minced  fresh dill (or 1 teaspoon dried)
1 teaspoon lemon zest
Salt and pepper to taste
4 4-ounce salmon filets
Salt and pepper to taste
1 5.2-ounce box Boursin cheese

Preheat oven to 350°F . Spray a baking sheet with no-stick spray; set aside.

Lay one sheet of phyllo pastry on a work surface; brush with melted butter. Sprinkle evenly with a little minced dill and lemon zest. Top with a second sheet; brush with butter, sprinkle with dill and lemon zest. Repeat with third sheet and remaining dill and lemon zest.  Top with fourth sheet; butter.  Cut stacked dough into 4 equal rectangles

Generously season salmon with salt and pepper. Place seasoned salmon off-center along one long side of a dough rectangle. Top fish with slices (which will crumble) of Boursin cheese. Fold sides of dough over salmon; wrap and roll pastry to fully encase the fish and cheese. Brush with melted butter. Place seam side down on the prepared baking sheet. Bake 25-30 minutes or until golden brown. Let stand 5 or 6 minutes before serving.