Dill Salmon Pouches

By draingal

Ingredients

• Topping:
• 4 salmon filets, deboned and skinned
• 1 tbsp. olive oil
• 1 carrot, grated
• 1 leek, chopped
• 1 tbsp. fresh dill
• 4 oz. low-fat cream cheese
• 1 tbsp. fresh dill
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation

Step 1

To Make the Salmon: Put a skillet over medium-high heat. Add the olive oil. Sauté the carrot and leek for 5 minutes. Remove from heat and add fresh dill.
Prepare Parchment Paper for Baking: Cut an 18-inch piece of parchment paper for each salmon filet. Fold each piece of paper in half and cut out a large heart shape. Open the parchment paper and on one half place a tablespoon of carrot mixture. Place a salmon filet on top. Set aside.
To Make the Cream Cheese Topping: Put the cream cheese, 1 tbsp. fresh dill, lemon juice, salt, and pepper in a small mixing bowl. Cream together with a spoon.
Place a tablespoon of cream cheese mixture on top of each salmon filet. Fold over the parchment paper and roll up the edges. Bake at 350 degrees for 20 minutes.