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:

Quickview
518k Calories
40g Protein
31g Total Fat
17g Carbs
100% Health Score
Limit These
Calories
518k
26%

Fat
31g
49%

  Saturated Fat
4g
28%

Carbohydrates
17g
6%

  Sugar
8g
9%

Cholesterol
93mg
31%

Sodium
86mg
4%

Get Enough Of These
Protein
40g
82%

Vitamin C
150mg
182%

Vitamin B6
2mg
101%

Selenium
64µg
92%

Vitamin B12
5µg
90%

Vitamin B3
14mg
75%

Vitamin A
3612IU
72%

Vitamin K
56µg
54%

Phosphorus
497mg
50%

Vitamin B2
0.83mg
49%

Vitamin B1
0.73mg
49%

Potassium
1398mg
40%

Vitamin B5
3mg
40%

Copper
0.74mg
37%

Folate
136µg
34%

Manganese
0.63mg
32%

Iron
5mg
28%

Magnesium
106mg
27%

Vitamin E
3mg
25%

Fiber
6g
24%

Zinc
1mg
13%

Calcium
105mg
11%

covered percent of daily need
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