This one-pan glow-up is the answer to your “nourish me, but make it easy” dinner dilemma. Wild salmon brings omega-3s for mood and inflammation, while crispy baby potatoes offer grounding carbs to stabilize blood sugar. A fresh carrot slaw adds brightness and gut-loving fiber, all tied together with a quick honey-garlic vinaigrette. Hormone-friendly, digestion-supportive, and weeknight-easy.

Ingredients 

(Serves 2)

 For the salmon:

• 2 salmon fillets (4–6 oz each), skin on
  
  
• Juice of ½ lemon
  
  
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
  
  
• 1 tsp olive oil or avocado oil
  
  
• Sea salt and black pepper to taste
  
  
• Optional: lemon zest or thin lemon slices
  
  

 For the potatoes:

• 1½ cups baby potatoes, halved
  
  
• 1 tbsp avocado oil
  
  
• Pinch of garlic powder
  
  
• Sea salt and pepper to taste
  
  

 For the carrot slaw:

• 1 large carrot, grated or shaved into ribbons
  
  
• 1 tbsp rice wine vinegar
  
  
• 1 tsp raw honey
  
  
• 1 tbsp olive oil
  
  
• ¼ clove garlic, grated
  
  
• Sea salt and pepper to taste
  
  

 Instructions

1. Preheat oven to 400°F (200°C).
   
   
2. Toss baby potatoes with avocado oil, garlic powder, salt, and pepper. Spread onto one side of a parchment-lined baking sheet. Roast for 15 minutes.
   
   
3. While potatoes roast, pat dry salmon and season with lemon juice, dill, olive oil, salt, and pepper. Optionally top with lemon slices.
   
   
4. After 15 minutes, remove pan, push potatoes to one side, and place salmon fillets on the other.
   
   
5. Return to oven and roast for another 12–15 minutes, or until salmon is opaque and flakes easily.
   
   
6. Meanwhile, whisk together the rice vinegar, honey, olive oil, grated garlic, salt, and pepper. Toss with grated carrot and set aside to marinate.
   
   
7. Plate salmon with roasted potatoes and a mound of carrot slaw. Optionally drizzle with extra lemon or olive oil for a little shine.
   
   

 Notes

• The slaw can be made a day in advance—perfect for meal prep.
  
  
• Add arugula or baby greens under the slaw for extra bulk and micronutrients.
  
  
• Ideal for follicular or ovulatory phases, when bright flavors and lighter meals support estrogen metabolism and energy.

With Love & Nourishment,

The Nourish Kitchen