• 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°.***