Salmon With Snap Peas, Yellow Peppers, And Dill-Pistachio Pistou – a delicious recipe with dill, green onions, shelled natural pistachios, pistachio oil, yellow bell peppers, sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
944
kcal
Calories
37
g
Fat
130
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Salmon With Snap Peas, Yellow Peppers, And Dill-Pistachio Pistou 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.
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