PCOS-Friendly Pan-Seared Salmon with Roasted Brussels Sprouts

Fish is a great protein source for those on a PCOS diet as it is rich in omega-3 fatty acids, which have been shown to improve insulin sensitivity and reduce inflammation. This recipe features pan-seared salmon with a side of roasted Brussels sprouts. The salmon provides a great source of omega-3 fatty acids, while the Brussels sprouts are high in fiber and antioxidants. The balsamic vinegar and honey add a touch of sweetness to the roasted Brussels sprouts, making it a delicious side dish to pair with the flavorful salmon. Enjoy it for dinner one evening and use the leftovers in a salad for lunch the next day! 

Ingredients:

2 salmon filets, skin on

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper, to taste

1 lb Brussels sprouts, trimmed and halved

2 tbsp. balsamic vinegar

1 tbsp. honey

1 tbsp. olive oil

Salt and pepper, to taste

Instructions:

Preheat oven to 400°F In a large bowl, whisk together the balsamic vinegar, honey, and olive oil.
Add the Brussels sprouts to the bowl and toss to coat.
Spread the Brussels sprouts out on a baking sheet lined with parchment paper.
Season with salt and pepper.
Roast for 20-25 minutes, or until tender and caramelized.
Meanwhile, pat the salmon filets dry with a paper towel and season both sides with smoked paprika, garlic powder, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the salmon filets, skin-side down, and cook for 4-5 minutes, or until the skin is crispy and golden brown.
Flip the salmon filets over and cook for an additional 2-3 minutes, or until the salmon is cooked through.
Serve the pan-seared salmon with the roasted Brussels sprouts on the side.

Can’t find brussel sprouts? Try substituting the veggie in this dish with our Kohlrabi Fries with Dipping Sauce!