Eating a variety of fruits and vegetables, lean protein sources, whole grains, and healthy fats and avoiding processed foods, sugary drinks, and unhealthy fats can support hormonal balance and overall health.
Ingredients
- 2 salmon fillets
- 2 cups arugula
- 1 cup cooked beets, sliced
- 1/4 cup shelled pistachios
- 1/2 cup pomegranate seeds
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
Preparation
Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper.
Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, assemble the salad. In a large bowl, combine the arugula, sliced beets, pistachios, and pomegranate seeds.
Once the salmon is cooked, remove it from the oven and let it cool slightly. Use a fork to flake the salmon into bite-sized pieces.
Add the flaked salmon to the salad bowl.
Drizzle the salad with olive oil and balsamic vinegar, then toss gently to combine.
Divide the salad evenly among plates and serve immediately.
Enjoy your delicious and nutritious Salmon Salad with Beets, Arugula, Pistachios & Pomegranates!
Feel free to adjust the quantities of ingredients or add any additional seasonings or toppings according to your preference.