AuthorRachelCategoryLunch + DinnerThis is one of my absolute FAVORITE luteal phase recipes. I love salmon, I love asparagus, and this walnut mixture is to die for. The salmon provides healthy fats (hi, Omega-3 fatty acids) and protein, both essential for hormone health. When you nourish your body with these nutrients during your luteal phase, you will have more energy, decreased bloating, and stable blood sugar levels.
To add a little more flavor, I like to season the salmon with salt, pepper and garlic powder to taste before
spooning the walnut mixture on top. Wild salmon was used to create this recipe. For thicker fillets of salmon you should adjust the cooking time to ensure salmon is cooked through and flakes easily.
Refrigerate leftovers in an airtight container for up to three days.
Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment
paper.
Combine the walnuts, green onion, salt and Italian seasoning. Add the lemon
juice and 1/3 of the oil and stir to mix
Rub another 1/3 of the oil over all sides of the salmon fillets and place the
salmon on the prepared baking sheet, skin side down. Spoon the walnut
mixture on the top side of the fillets and gently press it down with the back of
the spoon so the walnut mixture stays in place.
Toss the asparagus in the remaining oil and season with sea salt to taste. Place
the seasoned asparagus in an even layer on the baking sheet with the salmon.
Bake for 12 to 15 minutes or until the salmon is cooked through and flakes
easily and asparagus is tender. Divide between plates and enjoy!
Ingredients
Directions
Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment
paper.
Combine the walnuts, green onion, salt and Italian seasoning. Add the lemon
juice and 1/3 of the oil and stir to mix
Rub another 1/3 of the oil over all sides of the salmon fillets and place the
salmon on the prepared baking sheet, skin side down. Spoon the walnut
mixture on the top side of the fillets and gently press it down with the back of
the spoon so the walnut mixture stays in place.
Toss the asparagus in the remaining oil and season with sea salt to taste. Place
the seasoned asparagus in an even layer on the baking sheet with the salmon.
Bake for 12 to 15 minutes or until the salmon is cooked through and flakes
easily and asparagus is tender. Divide between plates and enjoy!
