- 12 sheets (12 by 17 in.) filo dough, thawed if frozen
- 6 tablespoons melted Lucerne Sweet Cream Butter or margarine, or butter-flavored cooking oil spray
- 1 (1.5 pound) center-cut salmon fillet (not wider than 5 in.), skinned
- 6 ounces Lucerne Cream Cheese, at room temperature
- 1/4 cup prepared pesto with dried tomatoes
- Preheat oven to 400 degrees F. Layer filo sheets on a baking sheet, brushing each filo sheet lightly with melted butter, or coating with butter-flavored cooking oil spray.
- Lay the salmon fillet down length of dough 1 inch from a long edge. Spread cream cheese evenly over the salmon, then spread pesto evenly over cheese.
- Fold the 1 inch of dough over salmon and trim excess dough at the narrow ends of the fish with scissors, moistening filo with butter so that it sticks to fish.
- Fold the other half of the filo over the salmon and trim ends again to fit fish. Turn the filo-wrapped fish over; brush with butter or coat with cooking oil spray. Slice the filo-wrapped fish into 6 equal pieces; leave in place on pan.
- Bake until filo is golden and fish is barely opaque in thickest part (cut to test), about 20 minutes. Transfer to a serving plate. Add salt and lemon to taste.