Ingredients
- salmon fillet 130 g
- sweet potato 150 g
- broccoli 150 g
- olive oil 5 g
- lemon
- salt, pepper, dill.
Instructions
- Preheat the oven to 200°C. Cut the sweet potato into cubes or rounds of approximately 1 cm to ensure even cooking.
- Season the salmon with salt, pepper and fresh or dried dill. Place it in a baking tray lined with parchment paper.
- Arrange the sweet potato pieces around the fish and drizzle with half the olive oil. Bake for about 20 minutes.
- In the last 7-8 minutes, add the broccoli florets (pre-blanched for 2 minutes or raw for a crunchier texture).
- Before serving, drizzle fresh lemon juice over the salmon to enhance the omega-3 flavors.
This recipe focuses on the synergy between omega-3 fatty acids and complex carbohydrates. Salmon is one of the best natural sources of EPA and DHA, essential fatty acids that modulate inflammation and support cognitive function.
Sweet potato provides energy through low glycemic index carbohydrates, keeping blood sugar stable. Beta-carotene, which gives it its orange color, is converted by the body into vitamin A, essential for eye and skin health. Broccoli completes the nutritional profile with glucosinolates, protective compounds that support the body's natural detoxification processes. Together, these elements form a complete dinner that nourishes the brain and metabolism.
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