Salmon Wellington Recipe 1 8 oz. sheet of crescent roll dough or 8 oz. container crescent rolls 1 lb. salmon fillet, skin removed Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Yield: 4 servings PREPARATION Preheat oven to 375 degrees F. Unroll crescent roll dough onto a cutting board. Roll out to a 14-inch rectangle (if using crescent rolls, press seams together first, then roll out to a 14-inch rectangle). Cut dough into 4 equal rectangles. Cut salmon fillet into 4 equal pieces. Wrap a piece of crescent roll dough around each salmon fillet. Make sure each fillet is completely covered with a piece of dough (stretch and pull dough around salmon if necessary, tucking the ends underneath). Place salmon wellingtons on an ungreased cookie sheet. Bake 25-35 minutes, until dough is golden brown and salmon is opaque when pierced with a fork.