Categories: Dr oz

Ingredients

•  
• 18 oz wild salmon
• 2 tbsp canola oil
• Kosher salt to taste
• 2 cloves garlic, sliced
• 4 sprigs thyme
• 4 tbsp white wine, sauvignon blanc
• 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 flake
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 japanese eggplant, diced
• 1 yellow squash, diced
• 2 avocados, firm, diced
• 1/2 cup fresh tomatoes, chopped
• 1tsp. fresh thyme, picked
• 1 tbsp thai basil
• 1 tbsp parsley
• 1 tbsp chives
• Salt and pepper to taste
• 1/2 cup black nicoise olives, pitted
• 4 tbsp. extra virgin olive oil
• 2 tbsp. red wine vinegar

Directions

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

2.  

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

4.  

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

6.  

7. 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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