Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

Ingredients:

• 1/3 cup(s) Fresh dill (chopped)
• 1/3 cup(s) Green onions (about 2) (finely chopped)
• 1/2 cup(s) Pistachios or almonds (toasted, finely chopped)
• 1/4 cup(s) Extra-virgin olive oil
• 1 1/2 tablespoon(s) Extra-virgin olive oil (for skillet)
• 2 Yellow or orange bell peppers (cut into 1/2-inch strips)
• 1 lbs Sugar snap peas (trimmed, strings removed)
• 1 Garlic clove (minced)
• 1/4 cup(s) Water
• 4 (6 oz) Wild-caught salmon filets

Instructions:

1. Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature

2. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes.

3. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou.

4. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

5. 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.

6. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.