Lunch: Pink Salmon with Smoky Herb Rub Recipe | MyRecipes

Sustainable Choice. Grilling the salmon with the skin on keeps it moist and ensures it stays in one piece as it cooks.

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Pink Salmon with Smoky Herb Rub Recipe | MyRecipes

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 tablespoons olive oil, divided
1 tablespoon smoked sweet paprika
1 teaspoon fennel seeds
1 garlic clove
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 teaspoon kosher salt, divided
1 (1 1/2-pound) pink salmon fillet
Cooking spray
2 lemons, halved

Instructions

In a mortar, combine 1 tablespoon oil, paprika, fennel seeds, and garlic; grind with a pestle until a smooth paste forms. Gently stir in parsley, tarragon, and 1/2 teaspoon salt. Let stand at least 20 minutes.
Lightly rub flesh side of fish with remaining 1 tablespoon oil; sprinkle with remaining 1/2 teaspoon salt. Spoon tarragon mixture over fish; refrigerate 1 hour.
Preheat charcoal or gas grill to medium heat.
After preheating the grill, turn the left burner off (leave the right burner on), or heap coals to one side of grill to create two temperature zones. Coat grill rack with cooking spray; place on grill. Place lemon halves, cut side down, on heated side of grill. Place fish, skin side down, on unheated side of grill. Cover and grill 10 minutes or until lemon is tender and well marked and fish flakes under gentle pressure. Remove fish from grill; discard skin. Cut fish into quarters. Serve lemon halves with fish.

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