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Roasted Salmon and Leeks in Phyllo Packets

Yield 4 servings (serving size: 1 packet)
As leeks, carrots, and tarragon steam-roast with the fish, the phyllo locks in the flavors and crisps on the outside to form a delicate, crunchy coating. The dish is similar to those cooked en papillote (in parchment), but in this case, the wrapping is edible.

Ingredients

  • 1/2 cup (2-inch) julienne-cut leek
  • 1/2 cup (2-inch) julienne-cut carrot
  • 2 teaspoons minced fresh tarragon
  • 1/2 teaspoon salt, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/8 teaspoon freshly ground black pepper
  • 12 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
  • Cooking spray
  • 2 teaspoons fresh lemon juice, divided
  • 4 lemon wedges

Nutrition Information

  • calories 457
  • caloriesfromfat 32 %
  • fat 16.5 g
  • satfat 3.9 g
  • monofat 7.5 g
  • polyfat 3.7 g
  • protein 40.6 g
  • carbohydrate 33.4 g
  • fiber 1.8 g
  • cholesterol 87 mg
  • iron 2.4 mg
  • sodium 656 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cook leek and carrot in boiling water 1 minute; drain. Combine leek mixture, tarragon, and 1/4 teaspoon salt in a small bowl, tossing gently. Sprinkle salmon evenly with remaining 1/4 teaspoon salt and pepper.

  3. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers twice, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Arrange 1/4 cup leek mixture along center of 1 short edge of phyllo, leaving a 4-inch border; top with 1 fillet. Drizzle with 1/2 teaspoon juice. Fold long edges of phyllo over fish.

  4. Starting at short edge with 4-inch border, roll up jelly-roll fashion. Place wrapped fish, seam side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat procedure with remaining phyllo, cooking spray, leek mixture, salmon, and juice. Bake at 400° for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.