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

Ingredients

• 0.3 cup optional: dill fresh chopped
• 1  garlic clove minced
• 0.3 cup spring onion finely chopped ( 2)
• 0.3 cup olive oil extra virgin extra-virgin
• 2  bell pepper yellow cut into 1/2-inch strips
• 0.5 cup pistachios shelled toasted finely chopped
• 24 ounce salmon fillet 
• 1 pound sugar snap peas trimmed
• 0.3 cup water 

Equipment

• bowl
• frying pan
• aluminum foil

Directions

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 sauté until beginning to soften, about2 minutes.
5. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and waterevaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou.
6. Transfer vegetables to platter; tent with foil to keep warm. Reserveskillet (do not clean).
7. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat.
8. Sprinkle salmon with salt and pepper.
9. Placesalmon, 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.