Wild Alaskan salmon with roasted vegetables


This meal is packed full of nutrients, good clean energy and immune-boosting power. It is perfect for detoxifying the body and nourishing the circulation of blood.


If eating for fertility, this is real comfort food for your period. It's also perfect to support fertilization, implantation, egg and sperm quality.


Portions: 2

Made in 40 minutes


Ingredients

2 fillets wild Alaskan salmon

1/2 eggplant , thickly sliced

1 zucchini, thickly sliced

8 small bell peppers

2 handfuls of kale

4 cauliflower florets

400g mushrooms

6 gloves of garlic, thinly sliced

rosemary, salt and pepper to sprinkle


Method

  1. Heat the oven to 400° F

  2. Slice the eggplant and zucchini into 1cm slices.

  3. Put parchment paper onto a tray, add the coconut oil and heat in the oven on the middle shelf for 3 minutes until hot but not smoking.

  4. Remove from the oven and add the eggplant and zucchini to the oil, turning once to ensure the vegetables get a light covering of oil.

  5. Return to the oven and bake for 15 minutes.

  6. Meanwhile, chop the cauliflower, red pepper into large chunks and the garlic into thin slices.

  7. When the eggplant and zucchini have been baked for 15 minutes, add the cauliflower, red pepper and mushrooms to the tray. Add some more coconut oil and make sure all the recently added vegetables and lightly covered by oil.

  8. Put the wild Alaskan salmon on top of the vegetables and sprinkle rosemary, garlic, salt and black pepper across the whole tray. Place back in the oven for a further 15 to 20 minutes.

  9. Steam some kale for 5 minutes.

  10. Remove the tray from the oven, serve the wild Alaskan salmon on a bed of roasted vegetables.

Recipe from Rachel Bolton at Plan Yourself Pregnant

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