This is one of those meals that just feels really good to eat, simple, balanced, and supportive without overthinking it. You’ve got healthy fats and protein from the salmon to support hormones and keep you full, paired with sweet potatoes for steady, grounding energy (especially helpful if you’ve been feeling a little depleted). The asparagus and Brussels sprouts add fiber and key nutrients that support digestion and help your body process hormones more efficiently.
It’s the kind of meal that leaves you feeling nourished and steady, nothing extreme, just real food that helps your body do what it’s meant to do.
Ingredients:
- 2 Sweet Potato (small, peeled, cut into fries)
- 1 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 1/2 cups Asparagus (trimmed)
- 1 cup Brussels Sprouts (halved)
- 10 ozs Salmon Fillet
- 1 tsp Smoked Paprika
- 1/2 Lemon (juiced)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a large baking sheet with parchment paper.
- In a bowl, toss the sweet potato with half of the oil, salt, and pepper. Transfer to the baking sheet and cook in the oven for 20 minutes until partially cooked.
- Remove the baking sheet from the oven. Add the asparagus and Brussels sprouts. Drizzle with the remaining oil, and season with salt and pepper.
- Season the salmon all over with the paprika, salt, and pepper. Place the salmon on the same baking sheet. Return to the oven and cook for 17 to 20 minutes until the salmon is cooked through and the vegetables are tender.
- Divide the salmon and vegetables evenly between plates. Drizzle with lemon juice, and enjoy
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