Salmon with green peas, yellow peppers and dill-pistachio pesto
4 servings
30 minutes
This exquisite recipe combines the freshness of sea fish, the juiciness of vegetables, and the rich nutty flavor of pesto. Salmon, tender and oily, pairs wonderfully with green peas and sweet yellow peppers, creating a harmony of textures and flavors. Dill-pistachio pesto adds fresh spice and nutty depth, turning the dish into a true gastronomic luxury. The dish recalls traditional Mediterranean combinations but with an original twist thanks to the pistachios. It can be served as a main course for dinner, complemented by a light white wine. It is perfect for those who appreciate elegant flavor combinations and the nutritional benefits of the ingredients.
1
In a small bowl, mix finely chopped dill, finely chopped green onion, pistachios, and 0.25 cup of olive oil. Add salt and pepper to taste.
- Dill: 25 g
- Spring onion: 25 g
- Ground pistachios: 75 g
- Olive tapenade: 0.3 glass
- Olive tapenade: 0.3 glass
2
Heat 0.5 tablespoons of olive oil in a large skillet over medium heat. Add thinly sliced peppers and sauté for 2 minutes. Then add peas, minced garlic, and water. Season with salt and cook for another 2-3 minutes until the vegetables are tender and the water evaporates. Add 1 tablespoon of prepared pesto. Mix, transfer to a plate, and cover with foil. Keep warm.
- Olive tapenade: 0.3 glass
- Yellow sweet pepper: 2 pieces
- Snap peas: 450 g
- Garlic: 1 clove
- Water: 0.3 glass
- Olive tapenade: 0.3 glass
3
In the same (unwashed) skillet, heat the remaining olive oil over medium heat. Rub the fish with salt and pepper and place it in the skillet, skin side down. Fry for about 3 minutes, flip, and cook for another 3 minutes until the fish is opaque.
- Olive tapenade: 0.3 glass
- Salmon fillet: 4 pieces
- Olive tapenade: 0.3 glass
4
Place the fish on the vegetables and top each piece with a small amount of pesto. Serve.
- Olive tapenade: 0.3 glass
