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.
\r\n\r\nSauté the vegetables, adding them in order in a hot pan. Sauté till all vegetables are tender but remain intact. Add herbs and serve.
\r\n\r\nTake black olives and olive oil and process in a blender till smooth and black.
\r\n\r\nTo 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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