Fancy & Flaky Crescent-Wrapped Salmon
with Pillsbury™️ Original Crescent Rolls & Creamy Dill Sauce
- Wheat
- Milk
- Tree Nuts
- Fish
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.
Ingredients
4 ounce
Crescent Rolls
(Contains: Wheat)
12 ounce
Carrot
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
1 tablespoon
Flour
(Contains: Wheat)
4 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
¼ ounce
Dill
½ unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the salmon's taste, though some found it bland; adding extra lemon or seasoning boosted flavor 🍋.
- Ease of prep: Rolling out the dough was challenging for some; consider skinning the salmon before wrapping for easier eating.
- Suggestions: Try using puff pastry or phyllo dough instead of crescent rolls for a lighter, flakier texture.
- Portions: Several mentioned not enough carrots for four people; consider adding more vegetables to round out the meal.
- Cooking tips: Adjust baking time and temperature to ensure both salmon and pastry cook properly without burning.
Reviews from our home cooks
It was surprisingly delicious! I do think that the salmon should be skinned before it is packaged and sent out. I skinned the salmon before wrapping it in the crescent rolls and tore some of the meat off while doing it. There's no way that you could avoid eating the skin once it's on your plate and baked into the pastry unless you tore the crescent off. I do feel strongly that the salmon needs to be sent without skin.
The salmon quality was great. The wrapping was a good idea with mustard sauce, definitely a different way of eating it. The salad could have used some tomatoes and cucumber. Otherwise great.
I love salmon. It was delicious. I took the Crescent roll wrapping off after it was cooked because it was too heavy for the salmon. The salad and carrots were excellent.
A very nice savory presentation for salmon. And the salad ingredients were all fresh and the dressing was nice.
Loved the salmon, not so much the salad. The salmon was easy to cook once I figured out the instructions. It was very tasty.
The salmon was delicious! I didn't care too much for the greens. Next time I will probably will wilt them next time.
The crescent roll overpowered the salmon and it became all about a baked packaged roll and the salmon did not shine. I wouldn't order this meal again... maybe a phylo dough would have worked better - or - use parchment paper instead.
The meal was very yummy but having the salmon wraps in Pillsbury dough tasted strange with the salmon.
Recipe needs an extra step to remove the salmon skin before getting wrapped in the dough
Nice, healthy meal for the warm weather. Liked the addition of mustard for the salmon.
