This is one of those meals that just works. It’s quick enough for a Tuesday night, feels special enough for guests, and gives your hormones exactly what they need: protein, omega-3s, and fibre to support steady energy, glowing skin, and balanced mood.
The star? A lemony pea and pistachio gremolata that transforms simple pan-fried salmon into something genuinely delicious.
Got gremolata and harissa yoghurt left over? Spread them on sourdough, top with a fried egg, and you’ve got a blood-sugar-balancing breakfast that’ll keep you going all morning. It’s also brilliant on grain bowls, roasted veg, or with chicken.
Ingredients
For the Gremolata:
- 180g frozen peas
- 75g roasted pistachios
- ½ lemon, zest and juice
- 30g fresh dill, chopped, plus extra to garnish
- 30g fresh parsley, chopped, plus extra to garnish
- 1 clove garlic, crushed
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
For the Salmon:
- 2 salmon fillets, skin on
- 1 clove garlic, crushed
- 1 teaspoon dried dill
- 1 tablespoon olive oil
- Salt and pepper
To Serve:
- 220g plain Greek yoghurt
- 1 tablespoon harissa paste
- 50g watercress
- Pink pickled onions (optional)
Method
1. Make the gremolata
Blanch the peas for 1 minute, drain, and cool under cold water. Give them a light mash with a fork, you want some texture. Mix in the pistachios, lemon zest and juice, herbs, garlic, and olive oil. Season well and taste as you go.
2. Cook the salmon
Pat the salmon dry – this is how you get crispy skin. Rub with garlic, dried dill, olive oil, salt, and pepper.
Heat a frying pan over medium-high with a little oil. Once it’s hot, add the salmon skin-side down and press gently with a spatula for the first 30 seconds. Leave it alone for 2-4 minutes until the skin’s golden and crispy. Flip and cook for another 2-3 minutes. Let it rest for a minute or two.
3. Mix the harissa yoghurt
Stir the harissa through the yoghurt. Done.
4. Put it all together
Swirl harissa yoghurt across your plates. Add the salmon, spoon over the gremolata, and scatter watercress and extra herbs on top.
This is what eating for your hormones should feel like: nourishing, delicious, and actually doable. Try it this week and see what you think.
