Serves 4

Ingredients:

4 (6 ounce) skinless salmon fillets
1/2 cup butter, melted
2 tablespoons chopped fresh dill
Salt and pepper
16 sheets frozen phyllo dough (14x9-inch rectangles), thawed

Preheat oven to 375 degrees F.

Brush each salmon fillet with 1 teaspoon of the melted butter, then sprinkle with the dill, salt and pepper.

Unfold phyllo dough; cover with plastic wrap. Lay one sheet of phyllo dough on a work surface; brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add 2 more sheets of dough (a total of 4 sheets), brushing each sheet with butter. Place a salmon fillet, buttered side down, in the middle of dough square. A side of the dough over the salmon; repeat with the other side, pressing lightly. Fold up ends. Brush with butter. Arrange the packets, seam sides down, in a shallow baking pan. Brush tops with butter. Repeat with remaining phyllo, butter, and salmon. Bake for 18 to 20 minutes or until phyllo dough is golden.