Lunch: Lemony Salmon with Pesto Cauliflower Mash

Make a double portion of the cauliflower mixture and store in the refrigerator for up to 3 days. Serve with broiled steak, pork chops, or chicken legs.

This recipe includes fertility superfoods such as:

Salmon, Lemon

Health and fertility benefits of Lemony Salmon with Pesto Cauliflower Mash

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 lemon, thinly sliced
1 1/4 lb. skinless salmon fillet
1/2 tsp. crushed red pepper flakes
kosher salt
Black pepper
1/2 large head cauliflower (about 1 lb.), chopped
1 15-oz. can white beans, rinsed
1/4 c. fresh flat-leaf parsley, chopped
3 tbsp. pesto

Instructions

Heat oven to 425 degrees F and line a large baking sheet with nonstick foil. Arrange the lemon slices in the middle of the baking sheet.
Place the fish on the top of the lemons. Season with the red pepper and 1/2 teaspoon salt. Roast until the fish is opaque throughout, 12 to 15 minutes.
Meanwhile, bring 1/2 cup water to a boil in a large deep skillet. Add the cauliflower and 1/4 teaspoon salt and cook, covered, shaking the pan occasionally, until the cauliflower is tender, 4 to 5 minutes (the water will evaporate).
Add the beans and 1/4 cup water to the pan and bring to a simmer. Coarsely mash the cauliflower and beans, then fold in the parsley, pesto, and 1/2 teaspoon pepper. Serve with the salmon.

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