- 4 cups water
- 12 asparagus spears, trimmed and halved widthwise
- 4 ounces reduced-fat cream cheese
- 2 tablespoons egg substitute
- 1 tablespoon finely chopped onion
- 1 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 sheets phyllo dough (14 inches x 9 inches)
- 4 salmon fillets (4 ounces each)
- In a large saucepan, bring water to a boil; add asparagus. Cook for 3 minutes or until crisp-tender. Drain and rinse under cold water; pat dry and set aside.
- In a small bowl, combine the cream cheese, egg substitute, onion, tarragon, salt and pepper; set aside. Place one sheet of phyllo dough on a work surface with a short side toward the bottom; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.
- Spread 2 rounded tablespoons of the cream cheese mixture over the bottom third of the rectangle to about the size of a salmon fillet. Top with six asparagus halves and one salmon fillet. Fold sides and bottom edge over fillet and roll up enclose salmon; trim end of phyllo if necessary. Spray with cooking spray.
- Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400° for 15-20 minutes or until golden brown. Yield: 4 servings.
Originally published as Salmon and Asparagus in Phyllo in Light & Tasty April/May 2005, p57
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Salmon and Asparagus in Phyllo
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 7, 2011
"Easy and elegant dish that was delicious! My kids and husband really enjoyed this, too."