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TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 4 servings

Ingredients

  • 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)

Nutritional Facts

355 calories: 1 each, 19g fat (7g saturated fat), 87mg cholesterol, 445mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 30g protein Diabetic Exchanges: 1 starch, 3 lean meat 2 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.


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KatKer
Reviewed Dec. 7, 2011

"Easy and elegant dish that was delicious! My kids and husband really enjoyed this, too."

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