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Baked Salmon with Dill Cream & Zucchini
Soybean Oil, Oxylipins, and Obesity: Why Fat Type Matters
Mouse study links linoleic acid metabolism—not calories—to diet-induced obesity
Rest day
Salmon fillets baked with roasted zucchini and finished with a refreshing dill cream sauce for a light yet rich dish.
Ingredients
For the Salmon & Zucchini:
4 salmon fillets (6 oz each)
2 medium zucchini, sliced into half-moons
2 Tbsp butter or tallow, melted
1 Tbsp olive oil (for zucchini)
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
For the Dill Cream Sauce:
½ cup sour cream (or Greek yogurt)
¼ cup mayonnaise
1 Tbsp lemon juice
2 tsp Dijon mustard
2 Tbsp fresh dill, chopped (or 1 tsp dried dill)
1 small garlic clove, minced
Salt and black pepper, to taste
Optional Garnish:
Lemon wedges
Extra fresh dill
Macronutrients
(per serving, makes 4)
Protein: 36g
Fat: 42g
Carbs: 3g
Preparation
Preheat oven to 400°F. Toss zucchini slices with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet. Roast for 10 minutes.
Push zucchini to the sides of the pan and place salmon fillets in the center. Brush salmon with melted butter or tallow, season with paprika, salt, and pepper.
Return sheet pan to oven and bake 12–15 minutes, until salmon flakes easily with a fork and reaches 145°F internal temperature.
In a bowl, whisk together sour cream, mayo, lemon juice, Dijon, dill, garlic, salt, and pepper until smooth. Chill until ready to serve.
Plate salmon with roasted zucchini and spoon dill cream sauce over the top. Garnish with lemon wedges and fresh dill.
Enjoy the recovery time, or make-up anything you missed from last week.
This Journal of Lipid Research study tests whether obesity risk depends on the type of fat consumed rather than calories alone. Mice fed isocaloric diets high in soybean oil (rich in linoleic acid) gained significantly more weight and developed fatty liver and glucose intolerance compared with mice fed coconut oil–based diets.
The key finding is mechanistic: metabolic harm tracked not with linoleic acid itself, but with its oxidized byproducts, known as oxylipins. Mice engineered to limit oxylipin production were protected from soybean-oil-induced obesity despite accumulating more linoleic acid in the liver. The results strongly support the conclusion that fat quality—particularly high-linoleic-acid seed oils—plays a decisive role in metabolic health.
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SUNDAY 251221