Stephanie Lauri is a Registered Dietitian, Certified Lactation Educator, and a mom of two girls (ages 3 and 5). Throughout her first pregnancy she was surprised at the minimal focus there was on nutrition during this critical life stage. As a dietitian, she was sought out by other pregnant friends for her guidance and it was then she knew she wanted to become a resource for pregnant women to gain confidence in their food choices throughout their own pregnancy journey. Stephanie helps pregnant women who are battling common symptoms like nausea, heartburn, fatigue and exhaustion, and appetite fluctuations to find relief, and fit in nutrient dense foods to help support their growing baby. Today she is sharing her Honey Lemon Salmon Recipe that is both hormone balancing and delicious.
Salmon is a powerhouse food providing high amounts of Omega 3 fatty acids helpful for hormone balance, inflammation, and brain health. It's also a great source of protein which keeps your blood sugar balanced leading to more sustained energy levels, and keeping you feeling full for longer. Salmon is also a good food source of Vitamin D, which is an essential nutrient for hormone production.
Brussels sprouts have nutrients like Vitamin C and E which are antioxidants, and copper which all help support collagen production, keeping your skin firm and healthy!
HONEY LEMON SALMON
For the salmon (serves 2):
2 (6oz.) salmon filets
2 Tbsp. lemon juice
2 Tbsp. parsley, roughly chopped
4 tsp. honey
2 cloves garlic, finely grated
salt and pepper to taste
For the Brussels sprouts:
8 oz. Brussels sprouts, shredded
1 shallot, thinly sliced
2 Tbsp. toasted pine nuts
1 Tbsp. lemon juice
salt and pepper to taste
Serving suggestion: Brown rice or quinoa
Preheat oven to 400°F. Place salmon skin side down in a foil lined baking dish. Season salmon with salt and pepper to taste.
In a small bowl, whisk lemon juice, parsley, 2 teaspoons of honey, and garlic until combined. Spoon over the salmon and bake for 10 minutes. Brush additional 2 teaspoons of honey over salmon and bake for 5-8 more minutes. or until desired doneness is reached.
While the salmon is baking, make the Brussels sprouts. In a pan over high heat, sauté the shallot in 1 teaspoon of olive oil for 1-2 minutes or until softened. Add the shaved Brussels sprouts and cook for 2-3 more minutes, or until tender. With the heat off, add the pine nuts and lemon juice. Season to taste.
optional: Serve alongside a grain such as brown rice, quinoa, or farro