Roasted Salmon And Leeks In Phyllo Packets

• 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

1. Preheat oven to 400u0b0.
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 400u0b0 for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.

carrot, tarragon, salt, salmon, freshly ground black pepper, phyllo dough, cooking spray, lemon juice, lemon wedges

Taken from www.myrecipes.com/recipe/roasted-salmon-leeks-phyllo-packets (may not work)