In the past few weeks, we’ve delved into the profound impact of gut health on your overall well-being. Today, I’m excited to share a delicious and gut-friendly recipe that’s not only loaded with protein but also brimming with healthy omega-3 fatty acids, prebiotics, and probiotics. The best part? It’s both scrumptious and surprisingly simple to prepare!
You’re probably aware that omega-3 fats are beneficial for your heart and brain health. However, did you know that they also play a crucial role in nurturing the good bacteria residing in your gut? In a world where various factors like poor diets, stress, and sedentary lifestyles seem to undermine our gut health, it’s essential to take proactive steps to support those friendly microbes.
Before diving into the recipe, here’s a pro tip: opt for fermented, or “brined,” pickles for this dish. These pickles are rich in active probiotic cultures, unlike their vinegar-based counterparts often found on store shelves. Look for them in the refrigerated section of your grocery store.
Ingredients:
- 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
Instructions:
- Allow the salmon to sit at room temperature for approximately 10 minutes as you prepare the other ingredients.
- Preheat your oven to 375ºF (175ºC) and cut four pieces of aluminum foil that, when folded, will be large enough to encase a salmon portion.
- Lightly coat the foil with cooking spray, then place one salmon portion on each piece. Drizzle a small amount (1 tbsp) of olive oil over each portion and arrange lemon slices on top. Sprinkle with salt, pepper, and optional herbs.
- Fold the sides of the aluminum foil over the salmon, ensuring each piece is completely enclosed, while leaving some room inside for air circulation.
- Bake for 15-20 minutes or until the salmon is fully cooked (thicker cuts may require a bit more time). It should flake easily when done.
- While the salmon cooks, slice the asparagus into thin diagonal strips. Toss them in a bowl with 2 tbsp olive oil, lemon juice, and salt & pepper.
- Chop the pickles while you wait.
- To serve, distribute the asparagus salad and salmon among four plates. Top each portion with 2 tbsp of chopped pickles (adjust to taste).
This Lemon Salmon with Asparagus and Pickles recipe not only tantalizes your taste buds but also nurtures your gut health with the goodness of omega-3s, prebiotics, and probiotics. It’s a delightful dish that aligns with your holistic well-being. Enjoy!
I hope you enjoy this! It’s DELICIOUS!!!!!!
Keith, Michelle & More Team
REFERENCES:
www.healthline.com/nutrition/pastured-vs-omega-3-vs-conventional-eggs