Ingredients

• 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
• 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
• 1 pound sugar snap peas, trimmed, strings removed
• 1 garlic clove, minced
• 1/4 cup water
• 4 6-ounce salmon fillets

Instructions

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. Let stand at room temperature.
2. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté 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.