When it comes to comforting and delicious food, nothing beats the warmth and heartiness of a well-crafted meal. Packed with wholesome ingredients, it's a celebration of brain health and gut-friendly goodness.
Salmon provides brain nourishing omega-3s DHA/EPA and vitamin D, joining forces with the gut-friendly probiotics in kimchi and miso, creating a delightful union that not only satisfies your palate but also nurtures your entire system.
1 lb baby yellow potatoes, scrubbed & sliced in half
1 lb wild-caught salmon, rinsed
juice of 1 large lime
avocado oil spray
sprinkle sea salt & fresh cracked pepper
1 bunch green onions, trimmed
4 cups vegetable broth or dashi
3-4 Tbsp white miso paste
1 cup kimchi
Directions
Preheat oven to 375F.
Season potatoes with avocado oil spray, salt, & pepper. Place in ove, cut side down, on a parchment lined sheet pan and roast for 25 minutes.
Meanwhile season salmon with lime juice, avocado oil spray, salt, & pepper. Spray green onions with avocado oil as well and sprinkle with salt. Flip potatoes cut side up, and add fish and onions to pan. Roast 15 minutes more, or until fish is cooked through.
Meanwhile, in a saucepan, bring vegetable broth to a gentle simmer (just heated through) and add miso. Whisk to thoroughly combine. Keep the temperature low to preserve the probiotic qualities of the miso. Add sea salt to taste if needed.
Remove fish, potatoes, and onions from oven. Plate, and 1/4 add broth and 1/4 cup kimchi each.
Serve alongside a green salad with orange-ginger vinaigrette.
Recipe Note
Created by Barbie Boules, Women’s Brain Health Registered Dietitian
Barbie is a registered dietitian, certified health coach, meditation teacher, cognitive wellness specialist, and optimal aging enthusiast and the owner of The Cognition Dietitian. She combines science and mindfulness to provide clients with tailored tools for optimal wellness. With expertise in psychology and neuroscience, Barbie passionately advocates for a mindful lifestyle that fosters positive habit change.
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