An exceptional anti-inflammatory dinner featuring wild-caught salmon, rich in omega-3 fatty acids and Vitamin D, directly addressing chronic inflammation and nutrient deficiencies. Roasted cauliflower, a cruciferous veggie, aids estrogen metabolism, while baked butternut squash supplies carotenoids and high-quality carbohydrates beneficial for hormone health.
Ingredients
- 5 ozwild-caught salmon fillet
- 1 cup cauliflower florets
- 1/2 cup cubed butternut squash
- I tablespoon extra virgin olive oil (divided)
- 1/4 teaspoon dried rosemary
- Pinch of sea salt and black pepper
Instructions
Bake or air-fry both the vegetables and salmon for 12-15 minutes, until the salmon flakes easily with a fork and vegetables are tender.
Preheat your air-fryer or oven to 400°F (200°C).
Toss cauliflower florets and butternut squash cubes with half of the olive oil, sea salt, pepper, and rosemary. Spread on a baking sheet.
Brush the salmon fillet with the remaining olive oil and season lightly with sea salt and pepper.
Find your root cause(s).
