Dr Oz: Pistachio Dusted Salmon with Avocado & Black Olive Oil


Dr Oz: Pistachio Dusted Salmon Recipe

Not all fats are bad for you. Some of them can actually help you lose weight like the Pistachio Dusted Salmon recipe. Dr Oz shared several Ayurvedic Diet Secrets on his show today, including an Ayurvedic Breakfast Sundae & Ayurvedic Massage ideas.

He also learned about 5 Superfats (avocado, canola oil, olives, pistachio & salmon) that can make your body burn fat better. Plus, he invited Chef Franklin Becker to create a dish using all of them: Pistachio Dusted Salmon.


Dr Oz: Superfat Diet Secrets

Here are the five superfats and explanations about how they help you lose weight.


Olives build leaner body mass, which helps burn fat. Plus, they’re filling, which can keep you from eating other things that aren’t as good for you.

Canola Oil

Canola Oil is lowest in saturated fat among cooking oils, and has half the fat of Olive Oil. It’s flavorless, so it won’t affect the taste of food.



Avocado is creamy and rich, but without the saturated fat. You can use it as a replacement for mayonnaise on sandwiches, and one cup of it has 40% of your recommended daily fiber.


Pistachios are a great weight loss booster. They’re full of Linoleic Acid to fuel the body’s metabolism.

Dr Oz: Pistachio-Dusted Salmon Recipe

The Pistachio-Dusted Salmon recipe combines Dr Oz's five fat burning ingredients into a delicious meal.


Salmon is full of healthy Omega 3 Fatty Acids to burn belly fat. It’s an affordable, versatile protein.

Dr Oz: Pistachio Dusted Salmon with Avocado & Black Olive Oil Recipe

Now that you know the five best fat burning ingredients, here’s a Pistachio Dusted Salmon recipe that combines them all for a superfat burning meal. The best part is, this recipe only has 460 calories.


  • 16 oz Wild Salmon
  • 2 tablespoons Canola Oil
  • 2 cloves Garlic, sliced
  • 4 sprigs Thyme
  • 4 tablespoons White Wine
  • 4 tablespoons Water
  • 1 Lemon, halved
  • 6 tablespoons Pistachios, chopped
  • 1 teaspoon Piment de Espelette
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoons Red Pepper Flake
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 1 Bell Pepper, diced
  • 1 Japanese Eggplant, diced
  • 1 Yellow Squash, diced
  • 2 Avocados, diced
  • 1/2 cup Tomatoes
  • 1 teaspoon fresh Thyme
  • 1 tablespoon Thai Basil
  • 1 tablespoon Parsley
  • 1 tablespoon Chives
  • Salt & Pepper
  • 1/2 cup Black Nicoise Olives, pitted
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Red Wine Vinegar


  1. Preheat oven to 375.
  2. Use oil and salt to season Salmon before placing on prepared baking sheet.
  3. Add Garlic, Wine & Thyme. Bake about 7 minutes, until cooked.
  4. Saute vegetables in a pan until tender. Add herbs before serving.
  5. In a blender or food processor, mix olives with olive oil until smooth.
  6. Serve fish topped with fresh Lemon & Pistachios, on a bed of Avocado Ratatouille.
  7. Garnish with Black Olive Oil and Red Wine Vinegar.


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