Fancy & Flaky Crescent-Wrapped Salmon
with Pillsbury™️ Original Crescent Rolls & Creamy Dill Sauce
This juicy salmon wrapped in a crisp, golden-brown pastry shell is quick enough for a weeknight but impressive enough for a weekend dinner party or other special occasion. Simply spread salmon with Dijon mustard, then wrap it in pastry dough. While it bakes to a rich, flaky finish, you’ll whip up a tangy cream sauce with shallot, dill, and lemon zest to drizzle over the top. And for sides, there are roasted carrots sprinkled with herbaceous fresh dill, and a bright lemony mixed green salad with shallot and nutty sliced almonds.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
1 unit
Shallot
¼ ounce
Dill
1 unit
Lemon
10 ounce
Skin-on Salmon
(Contains Fish)
4 ounce
Pillsbury™ Original Crescent Rolls
(Contains Wheat)
4 teaspoon
Dijon Mustard
2 tablespoon
Crème Fraîche
(Contains Milk)
2 ounce
Mixed Greens
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
1 tablespoon
Flour
(Contains Wheat)
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop dill. Halve, peel, and mince half the shallot (all for 4). Zest and quarter lemon. • Toss carrots on one side of a baking sheet with a large drizzle of oil, a pinch of salt, and pepper. (Spread carrots across entire baking sheet for 4.) Roast on top rack for 10 minutes. (You’ll add more to the sheet in Step 4.)
• Unroll Pillsbury™️ Original Crescent Rolls on a floured work surface; separate into two rectangles (you’ll have four rectangles for 4 servings), keeping the short sides facing you. TIP: The rectangles will be perforated—keep them together as best you can. • Using a rolling pin, roll each dough rectangle until ⅛ inch thick, pinching the diagonal seam together and rolling over it to seal.
• Pat salmon* dry with paper towels and season all over with salt and pepper. • Using the back of a spoon, evenly spread Dijon over dough rectangles. Place salmon horizontally, skin sides up, in the center of each rectangle. • Carefully fold top and bottom edges of dough over salmon, leaving ends open.
• Once carrots have roasted 10 minutes, remove sheet from oven. Lightly coat seam sides of wrapped salmon with oil (a pastry brush works great here!). • Place wrapped salmon, seam sides down and at least 2 inches apart, on opposite side of baking sheet. (For 4 servings, leave carrots roasting; place salmon on a second baking sheet and roast on middle rack.) • Return to top rack and roast until salmon is cooked through, pastry is golden brown, and carrots are tender, 10-12 minutes more.
• Meanwhile, in a small bowl, combine crème fraîche, half the dill, 1 TBSP minced shallot (2 TBSP for 4 servings), and as much lemon zest as you like. Season with a pinch of salt and pepper. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Refrigerate until ready to serve.
• In a large bowl, whisk together juice from half the lemon, 1 TBSP olive oil (2 TBSP for 4 servings), a pinch of salt, and pepper. • Add mixed greens, almonds, and remaining minced shallot; toss until well coated.
• Divide salmon, carrots, and salad between plates. • Sprinkle remaining dill over carrots. Top salmon with creamy dill sauce; squeeze remaining lemon wedges over top. Serve.
Salmon is fully cooked when internal temperature reaches 145°.
