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

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant pan-fried salmon dish is a celebration of fresh flavours and contrasting textures. The star of the plate is a nutty dill-pistachio pistou, a bright and herby sauce that beautifully complements the richness of the fish. Paired with sweet yellow peppers and crunchy sugar snap peas, it offers a colourful, restaurant-quality meal that feels indulgent while remaining light and nutritious.

As a heart-healthy main course, this recipe is packed with omega-3 fatty acids and essential vitamins. It is an excellent choice for a quick midweek dinner or a sophisticated weekend lunch, as the preparation is minimal and the cooking time is less than twenty minutes. For the best results, use high-quality extra-virgin olive oil to ensure the delicate herbal notes of the dill truly shine.

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

  • 1/3 cup chopped fresh dill

  • 1/3 cup finely chopped spring onions (about 2)

  • 70g shelled natural pistachios or almonds, toasted, finely chopped

  • 60ml plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil

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

  • 450g sugar snap peas, trimmed, strings removed

  • 1 garlic clove, minced

  • 60ml water

  • 110g salmon fillets

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

Mix dill, spring onions, pistachios, and 60ml 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 tablespoons 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 60ml 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).

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 centre, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down centre of each fillet and serve, passing remaining pistou alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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