Lunch: Chilled Salmon with Green Olive Sauce

This chilled salmon looks and tastes very elegant and is ready in 15 minutes.

This recipe includes fertility superfoods such as:

Salmon, Lemon

Health and fertility benefits of Chilled Salmon with Green Olive Sauce

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 medium bulb fennel
4 skinless salmon fillets
salt and pepper
1/4 c. dry white wine
1/4 c. water
1 c. plain low-fat yogurt
1/4 c. pitted green olives
1/4 c. packed finely chopped fresh chives
1 tbsp. fresh lemon juice
1 tbsp. Extra virgin olive oil

Instructions

In 8-inch by 8-inch glass baking dish, arrange fennel in single layer, then place salmon fillets on top. Sprinkle with 1/4 tsp. salt. Add wine and water to dish. Cover with vented plastic wrap and microwave on High 8 minutes or until fish just turns opaque throughout.
If making ahead, remove and discard plastic wrap. Place new sheet of plastic wrap directly on surface of salmon, cover dish with another sheet of plastic wrap, and refrigerate overnight. If serving immediately, with slotted spatula, transfer salmon to paper towels to drain. Let cool to room temperature. Reserve sliced fennel in baking dish.
Meanwhile, in bowl, combine yogurt, olives, chives, lemon juice, oil, and 1/8 teaspoon each salt and freshly ground black pepper. Cover; refrigerate up to 2 days.
To serve, divide fennel among 4 serving plates. Top with fennel fronds, then salmon and sauce. Garnish with chives and whole olives.

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