INGREDIENTS:

• 8 Tbl butter, melted + 2 Tbl softened
• 4 (14 x 9 – inch) sheets Phyllo dough, thawed
• 2 – 6 oz pieces skinless salmon fillet
• 2 Tbl Dijon mustard
• salt & pepper
• 1 lb asparagus
• 1/4 C dry white wine or water
• 2 Tbl lemon juice, divided

Preheat oven to 450 degrees. Place 1 sheet Phyllo dough on a cutting board and brush with melted butter. (Keep a damp paper towel over remaining sheets to prevent them from drying out.) Repeat with the 3 remaining sheets. Cut prepared sheets in half to make 2 (9 x 7 – inch) rectangles. Lay 1 salmon fillet on the short side of each Phyllo rectangle and brush with 1 tablespoon of Dijon, salt and pepper per fillet. Fold in the right and left side of the Phyllo over salmon and roll up. Place seam side down on a parchment or aluminum foil (sprayed with butter spray) lined baking sheet. Brush generously with melted butter. Bake 12 – 14 minutes until Phyllo is golden brown and salmon is opaque throughout. (13 minutes worked perfect for me) Whisk remaining melted butter with 1 tablespoon lemon juice and 1/4 teaspoon each of salt an pepper. Set aside.

While the salmon is baking, trim asparagus and arrange in a microwave safe dish. Pour wine or water over top and add 1 tablespoon of lemon juice. Dot with 2 tablespoons of softened butter and cover loosely with plastic wrap. Microwave on high for 3 minutes. Let sit covered for 5 minutes.

When salmon is done arrange with steamed asparagus on a serving platter and pour the prepared lemon butter over both.