Salmon With Snap Peas, Yellow Peppers, And Dill-Pistachio Pistou

• 1/3 cup chopped fresh dill
• 1/3 cup finely chopped green onions (about 2)
• 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
• 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
• 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
• 1 pound sugar snap peas, trimmed, strings removed
• 1 garlic clove, minced
• 1/4 cup water
• 4 6-ounce salmon fillets

1. Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD:
2. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and saute until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Saute until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
3. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

dill, green onions, shelled natural pistachios, pistachio oil, yellow bell peppers, sugar, garlic, water, salmon

Taken from www.epicurious.com/recipes/food/views/salmon-with-snap-peas-yellow-peppers-and-dill-pistachio-pistou-354297 (may not work)