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

My favorite fish is salmon, so I thought this would be a great recipe to add to my collection! I found it on epicurious.com and it's originally from Bon Appetit. You could also make this with just the salmon and pistachio pistou.

Adapted from: http://www.epicurious.com/recipes/food/views/Salmon-with-Snap-Peas-Yellow-Peppers-and-Dill-Pistachio-Pistou-354297)

Ingredients 

1/3 cup chopped fresh dill

1/3 cup finely chopped green onions (approximately 2)

1/2 cup shelled natural pistachios or almonds, toasted in the oven, finely chopped

1/4 cup plus 1 1/2 Tbs pistachio oil or extra-virgin olive oil

2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips

1 lb  sugar snap peas, trimmed, strings removed (I usually get these in the frozen food section.)

1 garlic clove, minced

1/4 cup water

4, 6-ounce salmon fillets

Directions 

1. Mix dill, green onions, pistachios, and 1/4 cup of oil in a medium bowl. Season to taste with salt and pepper.

2. Heat 1/2 Tbs of oil in a large skillet over medium-high heat. Add the peppers and sauté until the peppers begin to soften, approximately 2 minutes. 

3. Add snap peas, garlic, and 1/4 cup water then add a dash of salt. Sauté until the vegetables are tender and the water evaporates, for approximately 2 to 3 minutes.

4. Stir in 1 rounded tablespoon of the pistachio mix (the pistou). Place the vegetables on a platter and cover with tin foil. Don't clean the skillet.

5. Heat the remaining 1 Tbs of oil in the skillet over medium-high heat. Add a dash of salt and pepper.

6. Place the salmon, skin side down, in the skillet and cook until skin is crisp, for approximately 3 minutes. Flip the salmon and cook until they are almost a milky color in center and flaky, for approximately 3 minutes longer.

7. Arrange the salmon fillets on a platter. Guests can spoon some pistachio pistou down the center of their salmon fillet. Serve the veggies on the side.