Lunch: Roasted Salmon and Potatoes with Honey-Mustard Vinaigrette

Recipe by Woman's Day Kitchen The days of potato salad usually pass with summer, but no more! This wintry version features roasted small new potatoes tossed with a lively vinaigrette made with whole-grain mustard, red wine vinegar, honey and olive oil.

This recipe includes fertility superfoods such as:

Salmon, Honey

Health and fertility benefits of Roasted Salmon and Potatoes with Honey-Mustard Vinaigrette

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. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 lb. small new potatoes (about 14)
2 tbsp. fresh rosemary (optional)
2 tbsp. olive oil
Kosher salt and pepper
1 lb. piece skinless salmon fillet
2 tbsp. whole-grain mustard
1 tbsp. red wine vinegar
2 tsp. honey
2 c. baby arugula

Instructions

Heat oven to 425 °F. On a rimmed baking sheet, toss the potatoes, rosemary (if using), 1 Tbsp oil, and 1/2 tsp each salt and pepper. Roast for 15 minutes.
Season the salmon with 1/4 tsp each salt and pepper. Push the potatoes to the edges of the pan and place the salmon in the center. Roast until the salmon is opaque throughout and the potatoes are golden brown and tender, 10 to 12 minutes more.
Meanwhile, in a small bowl, whisk together the mustard, vinegar, honey, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Transfer the potatoes to a bowl. Toss with the arugula and 1 Tbsp of the vinaigrette. Serve with the salmon and the remaining vinaigrette.

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