This salmon bowl with roasted veggies might be one of my new all-time favorite recipes. It's a great and unique dinner that's also loaded with so many nutrients, is anti-inflammatory, and loaded with protein.
The ingredients in this recipe that are beneficial for your ovulatory phase are salmon, Brussels sprouts, and tahini if you choose to add it. During the ovulatory phase, estrogen and testosterone surge, so you want to eat foods that help your body balance out the spike in estrogen and support the heart.
Salmon is great for the ovulatory phase because it is high in omega-3s, which our body cannot produce on our own so it’s important to add it into our diets. Omega-3 will boost your mood, bust stress, is anti-inflamatory, and aids in progesterone production. It is also high in vitamin D which can increase FSH sensitivity and increase progesterone production, which is important if you’re trying to conceive!
Brussels sprouts are considered a fertility superfood. They are packed with nutrients like folate which boosts fertility and high in fiber which helps your body get rid of any excess estrogen by flushing it out of the body, helping you maintain a healthy hormonal balance.
Tahini is a luteal phase food because it's essentially just sesame seed butter. Sesame seeds (therefore tahini) are high in zinc which is crucial for progesterone production and they contain lignans which help block excess estrogen as progesterone rises.
Maple Tahini Salmon
Serves: 1 Active Time: 10 minutes Total Time: 35 min
Ingredients
Tahini Yogurt Base
⅓ cup nonfat Greek yogurt
2 tsp tahini
squeeze of lime
1 clove raw Garlic, minced
Marinade
2 Tbsp low sodium soy sauce
2 tsp tahini
2 Tbsp water, warm
1 tsp maple syrup
¼ tsp sesame oil
Chili flakes
Salmon and Veggies
½ cup Brussels
½ cup broccoli
4 oz salmon
Quick Pickle
2 Tbsp ACV
¼ cup Cucumber, diced
¼ cup Red Onion, thinly sliced
½ tsp brown sugar
Serve With
Green onion
¼ tsp Sesame seeds
Process
Preheat the oven to 375°
Make the marinade by combining all the ingredients in a medium mixing bowl
Add in the veggies and mix thoroughly, letting them set for 5 min. Carefully scoop them out of the bowl so that the rest of the marinade remains.
Move the veggies onto the baking tray, leaving space for your salmon. Bake for 20 minutes.
While the veggies are cooking, place the salmon filet in the marinade and let it soak the flavors for 20 min while the veggies are cooking
Make the quick pickled cucumbers and onion by mixing all ingredients in a bowl and let them soak. Set aside until ready to eat
Make the yogurt tahini base by combining all ingredients in the serving bowl. Set aside for later.
Once the veggies have cooked for 20 min, add the salmon and cook for 12-15 more minutes, depending on the thickness of your salmon. Optional to quickly broil for 2 minutes if you want it extra crisp
Add the roasted veggies, salmon, and quick pickled veggies on top of the tahini yogurt base already on your plate.
Serve with sesame seeds and green onions. Optional: add some chili oil for some spice
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