Salmon Supper

• 1/3 cup chopped green pepper
• 3 tablespoons chopped onion
• 2 tablespoons canola oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups 2% milk
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 2 pouches (3 ounces each) boneless skinless pink salmon
• 1 cup frozen peas
• 2 teaspoons lemon juice
• 1 tube (8 ounces) refrigerated crescent rolls

1. In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until crisp-tender.
2. In a small bowl, combine the flour, salt, milk and soup until blended. Add to the skillet. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until smooth. Stir in the salmon, peas and lemon juice.
3. Pour into an ungreased 11x7-in. baking dish. Do not unroll crescent dough; cut into eight equal slices. Arrange over salmon mixture.
4. Bake, uncovered, at 375u0b0 for 10-12 minutes or until golden brown.

green pepper, onion, canola oil, allpurpose, salt, milk, condensed cream, pouches, frozen peas, lemon juice, crescent rolls

Taken from www.tasteofhome.com/recipes/salmon-supper/ (may not work)