Salmon Pastries With Dill Pesto Recipe

Name: Salmon Pastries With Dill Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup lightly packed chopped fresh dill weed; ⅓ cup olive oil; ¼ cup chopped walnuts; ¼ cup fresh lime juice; 1 garlic clove; 1 tablespoon Dijon mustard; ⅔ cup shredded parmesan cheese; salt and pepper, if desired; 34 lb salmon fillet (thawed if frozen and patted dry ); 1 (15 ounce) box refrigerated pie crusts, softened as directed on box; dill weed, sprigs for garnish

Servings: persons

½ cup lightly packed chopped fresh dill weed
⅓ cup olive oil
¼ cup chopped walnuts
¼ cup fresh lime juice
1 garlic clove
1 tablespoon Dijon mustard
⅔ cup shredded parmesan cheese
salt and pepper, if desired
34 lb salmon fillet (thawed if frozen and patted dry )
1 (15 ounce) box refrigerated pie crusts, softened as directed on box
dill weed, sprigs for garnish

1
Heat oven to 400F In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper.
2
Cover; process, stopping once to scrape side of bowl, until smooth.
3
If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel.
4
Cut salmon into 24 (1-inch) cubes.
5
On cutting board, roll 1 pie crust into 12-inch round.
6
Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles.
7
Repeat with remaining crust.
8
(Rectangles cut at edge of crust will have rounded side.)
9
Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube.
10
Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam.
11
(For rectangles with rounded side, bring 3 points together at top, pinching to seal.)
12
On ungreased large cookie sheet, place pastries 1 inch apart.
13
Bake 20 to 25 minutes or until golden brown.
14
Place remaining pesto in small resealable food-storage plastic bag.
15
Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate.
16
Place pastries on serving plate.
17
Sprinkle pastries with remaining cheese and garnish with dill weed sprigs.
18
Serve warm.

8360

kcal

Calories

531

Fat

Carbs

780

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup lightly packed chopped fresh dill weed, ⅓ cup olive oil, ¼ cup chopped walnuts, ¼ cup fresh lime juice, and more.

Yes, Salmon Pastries With Dill Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Pastries With Dill Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions