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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Five-Spice Salmon with Leeks in Parchment

Source: dLife DD

Salmon delicately spiced and baked in parchment.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	283.1

Total Carbs	4.8 g

Dietary Fiber	1.6 g

Sugars	0.9 g

Total Fat	8.0 g

Saturated Fat	1.3 g

Unsaturated Fat	3.1 g

Potassium	1077.8 mg

Protein	45.7 g

Sodium	447.9 mg

Dietary Exchanges 8.0 Fat, 0.5 Vegetables, 4.8 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 tsp fennel seed 1.0
1 tbsp black peppercorns 2.0
2 each whole cloves 1.0
1 pinch whole star anise 1.0
1 each cinnamon sticks 4.0
4 each salmon fillet 0.5
0 1/2 tsp salt 1.0
1 cup chopped leeks

Directions

Preheat oven to 425 degrees F.
Add fennel seeds, peppercorns, cloves, anise, and cinnamon stick to a small skillet. Cook for 1 minute over medium heat; mixture will begin to let off a sweet aroma.
Move warmed spices to a coffee grinder or spice grinder and pulse until a powder forms.
Cut 4 (12-inch) pieces of parchment paper. Arrange 1 piece of salmon, skin side down, in the middle of each piece of parchment. Season with salt and ground spices. Lay leeks on top of salmon. Seal parchment up like a package and arrange on a baking pan.
Move to oven and cook until package is puffed and golden, about 20 minutes. Move to a serving platter and slice open to serve.