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.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.