Salmon with Leeks and Carrots in Parchment

Looking for a hearty seafood dinner using leeks and carrot? Then check out this baked salmon dish that’s ready in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 4
 

Ingredients

1
cup (2 medium) thinly sliced carrots
4
(12-inch) circles parchment paper or heavy-duty foil
1
(1-lb.) salmon fillet, skin removed, cut into 4 pieces
2
medium leeks, white and pale green part thinly sliced (1 1/2 cups), or 1 medium onion, halved, thinly sliced
2
tablespoons dry white wine or water
2
teaspoons olive oil
1/8
teaspoon salt
1/4
teaspoon pepper

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LOCATION

Steps

  • 1 Heat oven to 450°F. Placing slightly off center, divide carrots evenly onto parchment circles.
  • 2 Holding knife on a slant (45° angle), cut each salmon piece into 4 or 5 thin slices. Place salmon over carrots; sprinkle with leeks.
  • 3 In small bowl, combine wine, oil, salt and pepper; mix well. Drizzle wine mixture evenly over fish and vegetables. Fold parchment in half; crimp edges to enclose fish and vegetables. Place on cookie sheet.
  • 4 Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork. To serve, place packets on serving plates and cut an X in each.
  • 1 Heat oven to 450°F. Placing slightly off center, divide carrots evenly onto parchment circles.
  • 2 Holding knife on a slant (45° angle), cut each salmon piece into 4 or 5 thin slices. Place salmon over carrots; sprinkle with leeks.
  • 3 In small bowl, combine wine, oil, salt and pepper; mix well. Drizzle wine mixture evenly over fish and vegetables. Fold parchment in half; crimp edges to enclose fish and vegetables. Place on cookie sheet.
  • 4 Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork. To serve, place packets on serving plates and cut an X in each.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
),
Cholesterol
75mg
75%;
Sodium
140mg
140%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
8%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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