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.

  • 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
  • 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.
  • 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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