The last couple of weeks I’ve been talking about how the health of your gut impacts your whole body.
Well today, after an Easter weekend, I’ve got a protein-packed recipe for you that’s loaded with gut-friendly healthy omega-3 fatty acids PLUS both prebiotics and probiotics.
And BONUS … it’s super delicious and surprisingly easy to make. 🙂
You probably already know that omega-3 fats are great for your heart and brain …
. . . but did you know that they also can increase the good bacteria in your gut?
And in an environment that seems to work AGAINST all those healthy gut bacteria –especially during these times — between poor diets, stress, a bit more of a sedentary lifestyles, etc. — it’s a great idea to do everything you can to help shore them up!
(Note: Make sure you get fermented – aka “brined” – pickles for this recipe!)
Pickles made with vinegar don’t contain the active probiotics cultures that brined pickles do. You can usually find them in the cooler section at your grocery store.
Lemon Salmon with Asparagus and Pickles
What You Need –
- 1 lb (450 g) salmon, skin on, cut into 4 portions
- Olive oil cooking spray
- 2 medium lemons (1 sliced, and 1 juiced)
- 3 tbsp extra virgin olive oil, divided
- ½ tsp kosher salt
- Several “grinds” of black pepper — plus additional to taste
- Optional: finely chopped fresh herbs of choice (thyme or basil work well)
- 1 lb (450 g) baby asparagus, trimmed
- ½ cup (75 g) brined pickles, chopped
Putting It Together –
- Let salmon sit at room temp for about 10 minutes while you prepare your other ingredients.
- Preheat your oven to 375ºF (175ºC) and tear off 4 pieces of aluminum foil that, folded, will be large enough to hold a piece of salmon.
- Lightly coat the foil with cooking spray, then place a salmon portion on each. Take 1 tbsp of olive oil and drizzle each portion with a small amount. Arrange lemon slices over the top, along with a sprinkle of salt, pepper, and optional herbs.
- Fold the sides of the aluminum foil over the top of the salmon so each is completely enclosed. Leave some room inside for air to circulate.
- Bake for 15-20 minutes, until the salmon is fully cooked (thicker salmon cuts might take a bit longer). It should flake when done.
- While that cooks, slice your asparagus into thin diagonal strips. Place in a bowl and toss with 2 tbsp olive oil, lemon juice, and salt & pepper.
- Meanwhile, chop the pickles.
- To serve, divide the asparagus salad and salmon among 4 plates, and top each with 2 tbsp of pickles (or to taste).
I hope you enjoy this! It’s DELICIOUS!!!!!!
CEO & Chief Medical Exercise Specialist @ the Other Pain Clinic Inc.™
p.s. If you’re ready to make a change and need a guide (aka coach), this is what I DO.
With the online technology I am using, it is even easier for me help you to start with a simple shift towards eating real whole foods. With my professional colleagues (registered holistic nutritionists) I have a 7 Day Healthy Gut, Healthy You Ditch The Junk e-book available for free until the end of the month. So, let me know if you are interested in getting a copy of this for yourself, contact me.