# @nyulangonehealth on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=fxyg2XIW62Q
- **Gondola URL:** https://gondola.cc/posts/69828184-nyulangonehealth-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/f922df2dc1.jpg
- **Posted:** 2026-08-24T19:00:24.000+00:00
- **Account Owner:** NYU Langone Health (@nyulangone) — https://gondola.cc/nyulangone

## Caption

In this episode of Cooking for Wellness, we cover common GLP-1 side effects and what to eat to help support better digestion. Chef Jeffrey Held is joined by Dr. Holly Lofton, an obesity medicine expert at NYU Langone Health, to share nutrition strategies and gentle recipes that may help with nausea, constipation, and other digestive symptoms. 

Chef Jeffrey Held prepares pan-seared salmon with kale pesto, quinoa, and roasted asparagus, along with a soothing lime ginger honey tea, while Dr. Holly Lofton explains common GLP-1 side effects such as nausea, constipation, diarrhea, vomiting, reflux, and delayed stomach emptying. This episode also covers practical tips like eating slowly, stopping when full, staying hydrated, increasing fiber thoughtfully, and limiting high-fat or fried foods that may worsen symptoms. 

Watch the full Cooking for Wellness series: https://youtube.com/playlist?list=PLtpsP4ts2PsfsQjdDrhvwSMXErGWcatYG&si=N4I4SWmWbs8QsnHU

Learn more about Dr. Holly Lofton: https://nyulangone.org/doctors/1104010511/holly-f-lofton 

📲 Subscribe to our channel to get more healthy and wholesome recipes and expert advice.

#GLP1 #HealthyRecipes 

Episode 4 Recipes: 
Pan-Seared Salmon with Kale Pesto, Asparagus, and Tomatoes  
Makes 4 servings  

For the quinoa: 
4 cups vegetable broth  
Zest of 1 lemon, removed in 4 wide strips with a vegetable peeler  
Green tops from 1 bunch spring onions  
2 cups red quinoa  

For the kale pesto:
2 cups kale, stems removed  
½ cup basil leaves, stems removed  
½ cup parsley leaves, stems removed  
Zest and juice of 1 lemon  
¼ cup almonds, toasted   
2 cloves garlic, chopped  
¼ cup grated Grana Padano cheese  
1/3 cup olive oil  
Salt and pepper, to taste  

For the vegetables:
1 bunch asparagus, trimmed and halved  
White parts from 1 bunch spring onions, sliced  
1 pint cherry tomatoes, halved  
2 cloves garlic, crushed  
Zest of 1 lemon  
1 tablespoon avocado oil  
Salt and pepper, to taste  
1 cup arugula  

For the salmon:
1 tablespoon avocado oil 
4 (5-ounce) salmon fillets, skin on  
Salt and pepper, to taste 

Directions: Preheat oven to 350°F.  

Prepare the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the lemon zest strips and spring onion greens. When the broth comes to a boil, stir in the quinoa. Return to a boil, then reduce heat to low, cover, and cook until all the liquid has been absorbed, 12 to 15 minutes. Turn off the heat, fluff the quinoa with a fork, and let rest for at least 10 minutes.  

Prepare the pesto: In a food processor or blender, combine all the pesto ingredients except the oil, salt, and pepper. Pulse at low speed to incorporate. Slowly add the oil as you continue to pulse. Season with salt and pepper. If necessary, thin with a small amount of ice water. Set aside.  

Prepare the vegetables: On a parchment-lined baking sheet, spread the asparagus evenly. Add the white parts of the spring onions, tomatoes, garlic, and lemon zest. Drizzle with the oil and season with salt and pepper. Roast for 12 to 15 minutes. Remove from the oven and let sit at room temperature for about 5 minutes. Gently mix in the arugula.   

Prepare the salmon: Heat the oil in a sauté pan over medium heat. Using a sharp knife, cut 3 small slits in the skin of each salmon fillet. (This helps the fillets lie flat as the skin cooks and shrinks.) Season the fillets with salt and pepper and add them to the pan, skin side down. Use a fish spatula to apply gentle pressure to flatten the fish and brown the skin evenly. Cook for 6 to 8 minutes, flip the fillets, and finish for about 2 minutes.   

Serve the fish and vegetable mixture on a bed of quinoa and top with the kale pesto.   

Serving (500 grams): 730 calories; 46 grams fat (8.5 grams saturated); 85 milligrams cholesterol; 220 milligrams sodium; 40 grams carbohydrates; 7 grams fiber; 5 grams sugar; 42 grams protein.  

Chef’s Notes:
Grana Padano is a hard, aged Italian cheese with a rich, nutty flavor. It's milder and less crumbly than Parmigiano-Reggiano. If Grana Padano isn't available, Parmigiano-Reggiano is a good substitute.   

The pesto and the quinoa will keep in the refrigerator for up to 3 days. Chef Jeffrey always makes a few extra items like these to fold into the next meal.

## Stats

- **Views:** 8,222
- **Likes:** 13
- **Shares:** 0
- **Comments:** 0

## Tags

glp1, healthyrecipes

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