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1\/2 C. lightly packed chopped fresh dill weed <\/span><\/p>\n 1\/3 C. Light Olive Oil <\/span><\/p>\n 1\/4 C. Chopped Walnuts <\/span><\/p>\n 1\/4 C. fresh lime juice <\/span><\/p>\n 1 clove garlic <\/span><\/p>\n 1 T. Dijon mustard <\/span><\/p>\n 2\/3 C. shredded parmesan cheese <\/span><\/p>\n Salt and pepper, if desired <\/span><\/p>\n 3\/4 pound salmon fillet, thawed if frozen and patted dry <\/span><\/p>\n 1 package (15 oz) Pillsbury\u00c2\u00ae refrigerated pie crusts, softened as directed on box <\/span><\/p>\n Dill weed sprigs <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Heat oven to 400\u00c2\u00b0F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1\/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1\/2 C. lightly packed chopped fresh dill weed 1\/3 C. Light Olive Oil 1\/4 C. Chopped Walnuts 1\/4 C. fresh lime juice 1 clove garlic 1 T. Dijon mustard 2\/3 C. shredded parmesan cheese Salt and pepper, if desired 3\/4 pound salmon fillet, thawed if frozen and patted dry 1 package (15 oz) Pillsbury\u00c2\u00ae refrigerated pie crusts, softened as directed on box Dill weed sprigs \u00c2\u00a0 Heat oven to 400\u00c2\u00b0F. In food processor bowl with metal blade or in…<\/p>\n