Creamy Dill Salmon Salad Sandwiches

I needed to use up a few things in my fridge before they went bad.  I had some salmon, sour cream and croissant rolls.  I threw this together for lunch and it turned out to be quite a delightful little sandwich.  You get the goodness of the salmon bathed in the creamy dill dressing and a slight crunch from the celery all tucked away in a soft, buttery croissant roll.  It's like a little piece of heaven!

Ingredients:

• 1/2 lb salmon
• 2 tbsp olive oil 
• 1 stalk celery, diced 
• 1/4 c sour cream 
• 2 tbsp cream cheese, room temperature
• 1 tbsp grated Parmesan cheese 
• 1/2 tsp dried dill weed 
• 1/4 tsp garlic powder 
• Salt, to taste
• Pepper, to taste 
• Fresh baby spinach 
• Croissant rolls 

Directions:


Heat the olive oil in a large skillet over medium-high heat.  Season the salmon with salt and pepper.  Cook the salmon on both sides until flaky and cooked through, about 5 minutes per side.  Drain the salmon on paper towels. Flake with a fork into small pieces.

In a medium bowl, whisk together the celery, sour cream, cream cheese, grated Parmesan, dill and garlic.  Stir in the flaked salmon.  Season with salt and pepper, to taste.

Make a deep slit down the center of a croissant roll.  Stuff with baby spinach and the creamy salmon mixture.

Enjoy!