Pistachio-Dusted Salmon with Avocado and Black Olive Oil

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Makes 6 servings


  • 18 oz wild salmon
  • 2 cloves garlic, sliced
  • 4 sprigs thyme
  • 4 tbsp white wine
  • 4 tbsp water
  • 1 lemon cut in half
  • 6 tbsp pistachios, chopped finely into a dust
  • 1 tsp piment de espelette
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1 Japanese eggplant, diced
  • 1 yellow squash, diced
  • 2 avocados, firm, diced
  • 1/2 cup fresh tomatoes, chopped
  • 1 tsp fresh thyme
  • 1 tbsp thai basil
  • 1 tbsp parsely
  • 1 tbsp chives
  • salt and pepper
  • 1/2 cup black nicoise olives, pitted
  • 2 tbsp canola oil
  • kosher salt
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil


Preheat oven to 375°F. Season salmon with salt and canola oil. Place salmon on baking sheet. Top with sliced garlic, wine and thyme. Bake until done, approximately 7 minutes.

Sauté the vegetables, adding them in order in a hot pan. Sauté till all vegetables are tender but remain intact. Add herbs and serve.

Take black olives and olive oil and process in a blender till smooth and black.

To serve: Remove fish from the oven and top with a squeeze of lemon and the finely chopped pistachios. Place fish on top of avocado ratatouille and drizzle black olive oil around the fish. Drizzle red wine vinegar and serve.


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