Salmon With Snap Peas, Yellow Peppers, And Dill-pistachio Pistou
Salmon With Snap Peas, Yellow Peppers, And Dill-pistachio Pistou takes around 45 minutes from beginning to end. This recipe makes 4 servings with 519 calories, 41g of protein, and 32g of fat each. For $6.0 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. It works well as a main course. 44 people have tried and liked this recipe. If you have fresh dill, garlic clove, salmon fillets, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Bon Appetit. Overall, this recipe earns a spectacular spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Salmon With Snap Peas, Yellow Peppers, And Dill-pistachio Pistou, Lemon Dill Snap Peas And Chickpeas, and Israeli Couscous and Dill Snap Peas.
Servings: 4
Ingredients:
1/3 cup chopped fresh dill
1 garlic clove, minced
1/3 cup finely chopped green onions (about 2)
1/4 cup plus 1 1/2 Tbsps pistachio oil or extra-virgin olive oil
2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
4 6-oz salmon fillets
1 lb sugar snap peas, trimmed, strings removed
1/4 cup water
Equipment:
bowl
frying pan
aluminum foil
Cooking instruction summary:
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. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and saut until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Saut 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).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.
Step by step:
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.
2. Let stand at room temperature.
3. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat.
4. Add peppers and saut until beginning to soften, about 2 minutes.
5. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Saut until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou.
6. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
7. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper.
8. 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.
Nutrition Information:
covered percent of daily need
