Roasted Salmon and Leeks in Phyllo Packets

Ingredients

• ¹/₈ teaspoon freshly ground black pepper
• ½ cup (2-inch) julienne-cut leek
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• ½ cup (2-inch) julienne-cut carrot
• ½ teaspoon salt, divided
• Cooking spray
• 12 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
• + 3 more ingredients
• • 2 teaspoons minced fresh tarragon
  • 2 teaspoons fresh lemon juice, divided
  • 4 lemon wedges

Preheat oven to 400°.

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.

Place 1 phyllo sheet on a large cutting board or w...

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