Crispy skin salmon with tahini sauce
Salmon and tahini. Not only do they go together like peanut butter and jelly, but the two of them make a bangin’ combo for fertility and PMS. Whenever possible, ensure you use wild caught salmon. There is a higher amount of omega 3 fats, less omega 6 fats (which are inflammatory in high quantities) and wild caught salmon isn’t injected with dye to make the flesh really bright in colour. Yep, farmed salmon is fed food to change the colour of the flesh. Tahini is very high in calcium and calcium heavily reduces PMS. I always recommend to clients for them to get minerals and vitamins from food, however a study found that 600mg taken orally 2x a day reduced PMS by 50% . Wild caught salmon is high in omega 3 fatty acids which are essential to our overall health and wellbeing, meaning we have to obtain these from foods. Omega 3 fatty acids also help to reduce inflammation and reduce period pain.
1 fillet of wild caught salmon (can purchase fillets frozen)
200g green beans, topped and tailed
200g snow peas, topped and tailed
1 zucchini, sliced
1 clove of garlic, diced (or more!)
2 tbsp coconut oil
2 tbsp unhulled tahini
2 tbsp water
Squeeze of lemon juice
Salt and pepper to serve
1. Preheat the oven to 180c and line a baking tray. Place the salmon skin side up, and drizzle with some olive oil and season with salt and pepper. Place in the oven for 10 minutes.
2. Meanwhile, in a frying pan, heat the coconut oil and then add the zucchini, snow peas, green beans and garlic and sauté for about 10 minutes on medium-high heart or until tender. Set aside.
3. To make the tahini dressing, combine the tahini, water, squeeze of lemon juice and salt and pepper into a small cup and mix well until combined. (It will start going really clumpy, just keep mixing).
4. Serve the salmon with the greens and drizzle over the tahini sauce. Season with salt and pepper and enjoy!