Make this for dinner this week!!

The last couple of weeks I’ve been talking about how the health of your gut impacts your whole body.

Well today, I’ve got a protein-packed recipe for you that’s loaded with gut-friendly healthy omega-3 fatty acids PLUS both prebiotics and probiotics. 

And BONUS ... it’s super delicious and surprisingly easy to make. :-) 

You probably already know that omega-3 fats are great for your heart and brain ... 

but did you know that they also can increase the good bacteria in your gut?

And in an environment that seems to work AGAINST all those healthy gut bacteria – 

between poor diets, stress, sedentary lifestyles, etc. – it’s a great idea to do everything you can to help shore them up!

Note: Make sure you get fermented – aka “brined” – pickles for this recipe! 

Pickles made with vinegar don’t contain the active probiotics cultures that brined pickles do. You can usually find them in the cooler section at your grocery store. 

Lemon Salmon with Asparagus and Pickles

● 1 lb (450 g) salmon, skin on, cut into 4 portions

● Olive oil cooking spray (or coconut oil)

● 2 medium lemons (1 sliced, and 1 juiced) 

● 3 tbsp extra virgin olive oil, divided (or coconut oil)

● ½ tsp kosher salt ( I like Himalayan)

● Several “grinds” of  black pepper — plus additional to taste

● Optional: finely chopped fresh herbs of choice (thyme or basil work well)

● 1 lb (450 g) baby asparagus, trimmed 

● ½ cup (75 g) brined pickles, chopped

Let salmon sit at room temp for about 10 minutes while you prepare your other ingredients.

Preheat your oven to 375ºF (175ºC) and tear off 4 pieces of aluminum foil that, folded, will be large enough to hold a piece of salmon.

Lightly coat the foil with cooking spray, then place a salmon portion on each. Take 1 tbsp of olive oil and drizzle each portion with a small amount. Arrange lemon slices over the top, along with a sprinkle of salt, pepper, and optional herbs. 

Fold the sides of the aluminum foil over the top of the salmon so each is completely enclosed. Leave some room inside for air to circulate.

Bake for 15-20 minutes, until the salmon is fully cooked (thicker salmon cuts might take a bit longer). It should flake when done.

While that cooks, slice your asparagus into thin diagonal strips. Place in a bowl and toss with 2 tbsp olive oil, lemon juice, and salt & pepper. 

Meanwhile, chop the pickles.

To serve, divide the asparagus salad and salmon among 4 plates, and top each with 2 tbsp of pickles (or to taste).

I hope you enjoy this! It’s DELICIOUS!!!!!!