Protein and healthy fat at every meal is one of the most effective strategies for blood sugar balance — they slow gastric emptying and prevent the glucose spikes that lead to fatigue, cravings and energy crashes. This dinner combines omega-3 rich salmon with a range of low-glycaemic roasted vegetables and a tahini drizzle that adds calcium, magnesium and more healthy fat.
Preheat oven to 200°C / 180°C fan.
Toss courgette, pepper and broccoli with olive oil, smoked paprika, salt and pepper. Spread on a baking tray and roast for 15 minutes.
Push vegetables to the sides of the tray. Place salmon fillets in the centre, season with salt, pepper and a drizzle of olive oil. Return to the oven for a further 10–12 minutes until salmon is cooked through and flakes easily.
Meanwhile, whisk tahini, lemon juice and water together until smooth. Add garlic and season to taste. Add a little more water if needed to reach a drizzleable consistency.
Serve salmon on a bed of roasted vegetables, drizzled generously with tahini dressing and scattered with fresh parsley.
Why this recipe works
When we eat carbohydrates alone, glucose enters the bloodstream quickly, triggering a spike in blood sugar and a corresponding insulin response. Over time, repeated spikes contribute to insulin resistance — a key driver of fatigue, weight gain, cravings and inflammation. Including protein and healthy fat at every meal slows digestion and smooths the glucose response significantly. Salmon is particularly valuable: its omega-3 fatty acids (EPA and DHA) have been shown to reduce inflammation, improve insulin sensitivity, and support the health of cell membranes — all relevant to metabolic health. Tahini adds sesame lignans which have additional blood sugar stabilising effects.
Michelle works with women managing gut health, chronic illness and immune conditions through 1:1 health coaching.
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