As I’m sitting here at my parents’ home in New Jersey, happily noshing on cheese, crackers and olives (mind you, it’s a little past noon), I’m already thinking about getting back on track, post-Thanksgiving.
Last year, I shared my “detox” baked chicken and kale zucchini pasta to help with the post-Turkey bloat – and it’s still one of my favorite recipes.
Today, I’m giving you another one for your arsenal, that’s jam-packed with delicious flavor and healthful nutrients to shock your system back to norm!
Let’s talk why this parsnip pasta should make it to your dinner table this week:
- Salmon is an excellent source of omega-3 fatty acids, which:
- Help beat the post-holiday blues (they’ve been proven to treat depressive symptoms!),
- Reduces plaque build-up and protects the arteries,
- Improves skin health, which is helpful after extra consumption of sugar which can wreak havoc on your skin, and
- Reduces overall inflammation in your body, which will make your entire body feel and work better.
- Parsnips are high in dietary fiber to fill you up without adding extra bloat and high in Vitamin C, helpful after this cold holiday!
- Leeks help with blood flow and vascular health, again important after high sugar and animal protein intake.
- Lemon juice naturally detoxes your body, restores the pH levels in your body back to normal, aids in digestion and is another strong source of Vitamin C.
Basically, this spiralized pasta dish is clean-eating friendly and will leave you satisfied, but able to make that trip to the gym and get your blood flowing again, after hours laying on the couch belly-up.
This dish also saves very well in the refrigerator and can be reheated well – the parsnips are resilient and don’t release excess moisture like zucchini noodles do.
I’m sure we all enjoyed every minute of that couch time – but now it’s back to reality and time to treat your body with some healthiness! What better way to do that than with a spiralizer?!
How was your Thanksgiving?
Nutritional Information & Recipe
Lemon-Oregano Salmon and Leek Parsnip Pasta
- 4 oz skinless salmon filet
- extra virgin olive oil to drizzle (optional)
- 1 tablespoon freshly squeezed lemon juice
- 1 pinch dried oregano flakes
- salt and pepper to taste
- 2 medium parsnips
- 1 leek stalk
- 1 small garlic clove
- 2 teaspoons extra virgin olive oil
- 1 pinch red pepper flakes
- salt and pepper to taste
- 2 tablespoons vegetable broth
- 2 teaspoons freshly chopped parsley to garnish
- 1 lemon wedge for serving
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place salmon in the middle. Drizzle with olive oil (optional) and then splash over the lemon juice. Season with oregano, salt and pepper and bake for 20-25 minutes or until salmon flakes easily with a fork.
- While salmon is baking, spiralize your parsnip with Blade C and set aside. Slice the leek thinly and set aside. Mince the garlic and set aside.
- Ten minutes before salmon is done, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, leeks and red pepper flakes. Let cook for 1-2 minutes or until leeks soften. Add in the parsnip pasta, vegetable broth and cover and cook for 5-7 minutes or until parsnips are cooked through.
- Once salmon is done, flake with a fork to break into pieces. Add to the skillet with the parsnip noodles, toss and transfer to a plate. Serve with lemon wedge.