Lunch: Pistachio-Crusted Salmon with Rainbow Vegetable Cream Recipe

This recipe includes fertility superfoods such as:

Salmon, Lemon

Health and fertility benefits of Pistachio-Crusted Salmon with Rainbow Vegetable Cream Recipe

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

1/2 cup onion and garlic salad croutons
1/2 cup pistachios
1 large egg white, beaten
2 tablespoons water
4 salmon fillets (6 ounces each), about 1 inch thick
4 ounces reduced-fat cream cheese
2 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon capers, drained
2 tablespoons olive oil, divided
1-1/2 cups julienned fresh carrots
1-1/2 cups julienned yellow summer squash
1-1/2 cups julienned sweet red pepper
1/2 teaspoon salt
1/4 cup radishes, halved and finely sliced
Lemon wedges, optional

Instructions

Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended.
Preheat oven to 350 °. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, peppers and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove.
In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, about 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

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