A speedy recipe for any night of the week!
WILD SLAMON WITH RED CABBAGE AND ASPARAGUS
Wild salmon beats farmed salmon any day…
Wild salmon contains more protein, more healthy omega 3 fats, less cholesterol, and fewer heavy metals and toxins in comparison to farmed salmon.
Oily fish - 'the architects of higher intelligence'. Did you know that the human brain is nearly 60% fat? Fat is one of the most crucial molecules that determines your brain’s integrity and ability to perform. Salmon is full of omega 3 fats which can enhance memory and concentration.
Try to consume 2-3 portions of oily fish a week for optimal brian function, glowing skin and shiny hair!
Makes 1 portion
1 salmon fillet
1/2 tsp dried basil
1/2 tsp dried oregano
A pinch of salt and pepper
Extra virgin coconut oil
1/2 fresh lemon
150g red cabbage
1) Lightly steam red cabbage and asparagus for around 5 minutes or until cooked.
2) Rub the the salmon steak with coconut oil on both sides.
3) Combine all herbs and seasonings in a small bowl. Sprinkle mixture over salmon on both sides.
4) Place salmon in a hot frying pan with a little melted coconut oil and cook for 3-4 minutes on each side or until both sides are lightly browned and crisp. Keep pan covered. Do not overcook, as fish will turn out dry.
5) Place red cabbage and asparagus onto plate. Place salmon fillet on top of vegetables and serve with a wedge of lemon.
Thank you, Lily x
Lily Soutter Bsc (Hons) Nutrition, Dip ION, mBANT, CNHC
Lily is a Nutritionist and weight loss expert providing one-to-one nutrition consultations for health optimisation. She has obtained a Food and Human Nutrition degree from Newcastle University and a Nutritional Therapy diploma from The Institute of Optimum Nutrition. Lily has an extensive knowledge of the science of food and health, which enables her to regularly write for The Daily Mail, The Independent, The Mirror, Women's Health, Marie Claire, Good Housekeeping and Cosmopolitan.
For one-to-one nutrition consultations:
07929 392166 email@example.com