I do something similar to Beef Wellington with a Salmon fillet and Crescent dough.
I take about a 12" long fillet and, after peeling off the skin, cut it in half. I make a stuffing similar to what is used for stuffed mushrooms (in a skillet I saute bread crumbs, butter, mushrooms, small salad onion chopped, feta and blue cheese crumbles, shrimp and/or crab meat).
I take a package of Crescent dough and lay out half the dough in a baking dish - pinch the seams closed. I put (1) the thicker piece of Salmon on top of the dough (2) layer the stuffing mixture on top of the Salmon (3) add the remainder of the Salmon on top of the stuffing mixture and (4) put the remainder of the Crescent dough on top (pinch all around like a pie crust.
I put a piece of foil on top to keep the edges of the rolls from cooking too quickly. Bake in the oven until the bread is golden brown and serve.
It's super simple to make and is a really great dish for company - or Sunday dinner.