After a diagnosis of prostate cancer, people may be motivated to take an active role in their health and make lifestyle changes to enhance their recovery. Fortunately, there are a few simple dietary changes you can make, backed by science. In a recent webinar, PCF-funded investigator Dr. Stacey Kenfield discussed the evidence behind “Prostate 8,” a set of 8 recommendations. Following these recommendations after a diagnosis of prostate cancer is linked to lower risk of dying from prostate cancer.
Two of the recommendations are: consuming 2 or more servings of cooked tomatoes or tomato products per week, and consuming 2 or more servings of fish per week, especially fish high in omega-3 fatty acids, such as salmon.
This month’s recipe is an easy, delicious way to get a serving of tomatoes and fish in a single meal. You’ll also get some olive oil, which addresses another Prostate 8 component: consuming one serving of oil-based salad dressing or nuts per day.
View Dr. Kenfield’s entire presentation here.
Slow-Baked Salmon and Cherry Tomatoes
Prep time: 10 min
Cook time: 50 min
- 3 tablespoons extra-virgin olive oil
- 12 ounces cherry tomatoes, halved
- 1 clove garlic, smashed
- 2 sprigs fresh basil
- Coarse salt and freshly ground pepper
- 4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)
- Preheat oven to 350 degrees.
- In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt.
- Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
- Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes.
- Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes.
Serve sprinkled with remaining basil leaves.
Recipe from Martha Stewart.com