This 15-minute, sheet pan salmon salad with mango dressing is everything you want for a summery, refreshing dinner! Loaded with anti-inflammatory properties and protein, this is a recipe you’ll keep coming back to.
The ingredients in this recipe that are beneficial for your ovulatory phase are salmon, Brussels sprouts, mango, and quinoa 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.
Mangos are high in fiber and are loaded with antioxidants, which make them a great fruit to eat during ovulation when you are experiencing the peak levels of estrogen in your body. They are also a great source of magnesium and potassium!
Quinoa is one of my favorite foods to incorporate because its health benefits can be listed on forever. It is packed with iron, fiber, protein, and all nine essential amino acids. It also doesn’t spike blood sugar, which helps with mood, and some studies show it can help balance cortisol levels.
Salmon Salad with Mango Dressing
Serves: 4 Active Time: 10 minutes Total Time: 15 min
Ingredients
1 lb Salmon
1 tsp Maple syrup
1 tsp sesame oil
½ tsp Garlic powder
10 oz Brussels sprouts, s have (or similar cruciferous veggie mix)
1 Tbsp olive oil
Dressing
¼ cup Mango, sliced
0.5 lime, juiced
1 Tbsp olive oil
3 Tbsp water
¼ tsp salt
¼ tsp pepper
Optional: serve with
⅔ cup quinoa, cooked
Process
Preheat oven to 400°
Add the salmon and shaved Brussels onto an oiled baking tray. Drizzle the maple, sesame oil, and garlic powder over the salmon and rub it in. Drizzle olive oil over the veggies and massage it in. Salt to taste.
Bake for 12-15 minutes
Meanwhile, add all the ingredients for the dressing into a high-speed blender.
Optional: add some quinoa for additional protein and to make it a bit more filling!
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