PCOS Friendly Herb-Poached Salmon
Salmon is one of those ingredients that genuinely pulls its weight when you're eating to support hormone balance — rich in omega-3 fatty acids and protein, it checks a lot of the right boxes without requiring complicated prep or hard-to-find ingredients. The gentle poaching method here is key: the fish cooks in a fragrant bath of garlic, lemon, fresh thyme, parsley, and a splash of apple cider vinegar, which keeps the flesh incredibly moist and tender without any added oils or heavy sauces. Because nothing is fried or coated, you're getting clean, anti-inflammatory nourishment in every bite. The finishing touch is a bright herb oil made from fresh parsley, chives, extra-virgin olive oil, and lemon juice — it comes together in minutes and turns a simple fillet into something that feels genuinely restaurant-worthy. Extra-virgin olive oil is a smart fat choice here, offering heart-healthy monounsaturated fats that pair beautifully with the delicate fish. This is the kind of weeknight dinner that feels indulgent but is actually working hard for your body, and the minimal ingredient list means less time shopping and more time eating well.
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Learn more →Ingredients
4 servings
For the poaching liquid
- 4 salmon fillets (6 oz each), skin-on or skinless
- 4 cups water
- 2 tbsp apple cider vinegar
- ½ lemon, thinly sliced
- 3 garlic cloves, smashed
- ½ small onion, roughly chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tsp fine sea salt
For the herb oil
- ¼ cup fresh parsley leaves, finely chopped
- 2 tbsp fresh chives, finely chopped
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large skillet or wide saucepan, combine the water, apple cider vinegar, lemon slices, garlic, onion, thyme sprigs, parsley sprigs, bay leaf, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, until the liquid is fragrant.
- 2
While the poaching liquid simmers, stir together the chopped parsley leaves, chives, olive oil, lemon juice, and 1/4 tsp salt in a small bowl. Set aside.
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