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.