Salmon with Leeks & Carrots in Phyllo Wrap

This healthy but delicious salmon dish only looks challenging, but it is actually easy to make as long as you keep in mind that phyllo sheets need to be handled delicately (they tear very easily) and that you have to keep them covered to prevent drying. I can assure you that once you've done this for the first time, the next time is going to a cinch. This is a very satisfying dish, and can easily make you look like such an accomplished cook to your guests. (Look for phyllo sheets in the frozen section of your supermarket.)

Ingredients:
1/2 cup (2-inch) julienned leeks

1/2 cup (2-inch) julienned carrots

2 teaspoons minced fresh tarragon

1/2 teaspoon salt, divided

4 pieces 6-oz salmon fillets, about 1-inch thick

1/8 teaspoon freshly ground black pepper

12 sheets (18x14-in) frozen phyllo sheets, thawed and divided; keep covered to prevent drying

Cooking spray

2 teaspoons fresh lemon juice divided

4 lemon wedges

Tarragon sprigs (optional; for garnish)

Directions:

Preheat oven to 400F. 

Cook leek and carrot in boiling water for 1 minute; drain. Transfer to a bowl, add the tarragon and 1/4 teaspoon salt, and toss gently.

Season salmon fillets evenly with 1/4 teaspoon salt and pepper.

Place one phyllo sheet on a work surface; coat lightly with cooking spray. Repeat till you have 3 sheets layered. Spray top with cooking spray.

Arrange 1/4 cup leek mixture along center of one short end of the phyllo stack, leaving a 4-inch border. Top with one salmon fillet. Drizzle with 1/2 teaspoon lemon juice. Fold long edges of phyllo over fish.

Starting at the short edge with the 4-inch border, roll up jelly-roll fashion folding in the sides before getting to the other end of the sheet. Place wrapped fish, seam-side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat with remaining ingredients until you have 4 packets.

Bake for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges. Garnish with tarragon sprigs, if desired.