Preparation Time: 20 Minutes Cooking time: 15 minutes
	3 Tbsp. olive oil, divided 1 clove garlic, chopped 1 small red onion, chopped 1 red bell pepper, seeded and chopped 1 mild green chili, seeded and finely chopped 1 cup Sunkist® California Pistachios Kernels, chopped and divided 1/2  lb. mixed fresh green and yellow wax beans, cut into 1-inch pieces 3 Tbsp. fresh parsley, finely chopped 4 (6-oz.) salmon filets, rinsed and patted dry 1 lemon Salt and pepper to taste
	In large sauté pan, heat 2 Tbsp. olive oil. Add garlic, onion, bell pepper, chili and 1/2 cup pistachios. Reduce heat to low and cook until crisp tender. Meanwhile, cook beans in boiling water for 3 to 4 minutes; drain and add to sauté mixture. Adjust seasoning with salt and pepper. Stir in parsley. Brush each side of salmon filets with olive oil. Press in remaining pistachios on each side of the filets. In a large skillet, heat remaining olive oil. On medium heat, cook salmon 4 minutes each side or until filets flake easily with fork. Serve salmon on bed of the green bean sauté with a squeeze of lemon. Makes 4 servings.

Pistachio Crusted Salmon with Green Bean Saute