Melt butter in a large skillet over medium heat. Add the garlic, broccoli, and salt, and sauté for five to seven minutes. Remove from heat, add the shredded mozzarella cheese, and mix to combine. Set aside.

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.

Unwrap thawed phyllo dough and cover it with a slightly moist, clean kitchen towel. Keep in mind that phyllo dough dries out very quickly, so keeping it covered while you’re working is essential.

Lay one phyllo sheet on a clean surface. Brush the sheet with melted butter and lay another sheet over it. Brush with butter and lay a third sheet over it.

Spoon a thin strip of broccoli mixture along the length of the dough, a half inch away from the edge. Lay salmon strips over the broccoli mixture. Roll up tightly until it’s well sealed (approximately one-third into the dough). Cut off the roll with a knife and proceed to make another roll. You should be able to make three rolls.

Repeat the process to make another three rolls.

Transfer the rolls onto the prepared baking sheet and lightly brush with more melted butter. Sprinkle with lemon pepper spice.

Bake for eight to 10 minutes or until the tops are golden brown and crispy.

Allow to cool for a few minutes, then cut each roll into four equal pieces.

In a small saucepan, melt butter over medium heat. Add the garlic and stir for one to two minutes until fragrant. Stir in lemon juice and heavy cream. Bring sauce to a simmer. Cook four to six minutes until the sauce thickens enough to coat the back of a spoon.

Serve cigars over lemon butter sauce and garnish with lemon zest.