Dinner: Anti-Inflammatory PCOS Recipe - Lemon-Ginger Salmon with Asparagus

This recipe includes salmon, a great source of omega-3 fatty acids, and asparagus, which is low in carbs and high in fiber. The lemon and ginger add a refreshing flavor and have anti-inflammatory properties. Grocery list: Salmon, asparagus, lemon, ginger, olive oil, salt, and pepper. The salmon has a low GI, making it a good choice for those with PCOS.

This recipe is designed to help manage PCOS symptoms. The omega-3 fatty acids in salmon can help reduce inflammation and regulate hormones. Asparagus is a low GI food that can help manage blood sugar levels. The ginger and lemon not only add flavor but also have anti-inflammatory properties. This meal is quick and easy to prepare, making it perfect for those with a busy schedule.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

This recipe includes superfoods such as:

Salmon

Health benefits of Anti-Inflammatory PCOS Recipe - Lemon-Ginger Salmon with Asparagus

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.

Ingredients

2 salmon fillets (150g each), 1 bunch of asparagus (200g), 1 lemon, 1 inch piece of ginger, 2 tbsp olive oil, Salt and pepper to taste

Instructions

1. Preheat oven to 400F (200C). 2. Place salmon fillets on a baking sheet. 3. Grate ginger and lemon zest over salmon. 4. Squeeze half the lemon over the salmon. 5. Drizzle with olive oil and season with salt and pepper. 6. Roast in the oven for 12-15 minutes. 7. While salmon is cooking, steam asparagus for 5-7 minutes. 8. Serve salmon with asparagus and remaining lemon half.

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