travel, food and a gypsy soul.
Spring is officially here—and that means fresh veggies, lighter meals, and all the greens our bodies have been craving after winter. If you're looking for an easy high-protein spring recipe that works for lunch or dinner, or both.
Read MoreAs I move through my egg-freezing journey, I find myself searching for meals that are quick and easy to put together so they don’t add stress to my life and that I know are good for me. I want food that feels grounding, intentional, and delicious.
This crispy salmon spinach salad is an instant favorite.
It’s the first recipe in my two-week fertility-focused meal plan, rich in omega-3s, vitamin D, zinc, antioxidants, and healthy fats — all nutrients supporting egg quality and hormone balance. But more than that? It hits every note: crispy, creamy, fresh, and full of flavor.
Whether you’re preparing to freeze your eggs or just want to eat in a way that supports your hormones, this one’s a keeper.
Salmon → Omega-3s + vitamin D = stronger, healthier eggs
Spinach → CoQ10 + folate support egg development
Avocado → Healthy fats = better hormone balance
Walnuts → Plant-based omega-3s + antioxidants
Olive oil → Anti-inflammatory and hormone supportive
For the salmon:
1 salmon fillet (4–6 oz)
1 tsp olive oil
½ tsp garlic powder
¼ tsp paprika
¼ tsp chili powder
Salt + pepper to taste
Optional: squeeze of fresh lemon after roasting it with the salmon
For the salad:
2 big handfuls of fresh spinach
½ ripe avocado, sliced
¼ cup walnuts (toasted if I have the time) - I also used pistachios
1 tbsp olive oil
1 tbsp lemon juice or balsamic vinegar
Salt + pepper to taste
Pat the salmon dry and season with garlic powder, paprika, chili powder salt, and pepper.
Heat a skillet over medium-high heat with olive oil, or avocado oil.
Place the salmon skin-side down and cook for 4–5 minutes, flip, and cook another 3–4 minutes until the edges are crispy and the center flakes.
Toast the walnuts in a dry pan for 2–3 minutes to deepen the flavor.
Assemble the salad: spinach → avocado → walnuts → salmon.
Drizzle with olive oil and lemon juice, add a pinch of salt, and enjoy while it’s still warm.
Make 2–3 salmon fillets ahead of time and store them in the fridge for quick lunches. They’re great cold or reheated lightly in a skillet.
This isn’t just a salad — it’s a statement to your body that you’re paying attention, that you care, and that you’re ready to give it what it needs. Whether you're preparing to freeze your eggs or just looking to eat in a more hormone-supportive way, this recipe nourishes from the inside out.
Let me know if you try it — I’d love to hear your take (and see your crispy salmon creations)!
With love and lemon drizzle,
Stephanie | @egypsy_