In the mood for something lighter? Go fish!

Salmon Wellington Salad Buttery crescent roll dough and a sprinkling of fresh herbs take this healthy salmon dinner from ho-hum to “oh yum!” 1 (8 oz.) tube crescent roll dough sheet1 cup cilantro leaves2 scallions, sliced¼ tsp. salt⅛ tsp. pepper1 lb. salmon fillet, skin removed, cut into 4 (3 ½"x3") pieces1 egg, beaten8 cups mixed baby greens1 apple, cored, chopped½ cup Greek yogurt ranch dressing • Heat oven to 375°F. Coat rimmed baking sheet with cooking spray. On lightly floured surface, roll out dough to 16"x9"; cut into 4 pieces. Divide cilantro and 1 scallion among dough pieces. • Sprinkle salt and pepper on both sides of salmon; place on dough. Brush edges of dough with water; fold over salmon. Press edges to seal; place on baking sheet seam side down. Brush with egg.…

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Woman's World (Digital) - 1 Issue, October 1, 2018

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