Lunch: Salmon and Vegetables with Coconut Sauce

Recipe by Woman's Day Kitchen Rustic flavors come to the fore in this one-pot meal of salmon cooked in a coconut-milk sauce full of scallions, garlic, ginger, asparagus and carrots.

This recipe includes fertility superfoods such as:

Salmon, Asparagus

Health and fertility benefits of Salmon and Vegetables with Coconut 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. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 can lite coconut milk (not cream of coconut)
4 scallions, sliced
2 tsp. minced garlic
2 tsp. minced ginger
1/4 tsp. salt
1/4 tsp. Pepper
4 skinless 1-in.-thick pieces salmon fillet (about 6 oz each)
1 lb. asparagus, woody ends snapped off
1 c. preshredded carrots
Accompaniment: toasted sliced Italian bread and lime wedges

Instructions

Put coconut milk, white part of scallions, garlic, ginger, salt and pepper in a large nonstick skillet; stir until well blended. Top with pieces of salmon in a single layer; scatter asparagus and carrots over and around the salmon.
Bring to a gentle simmer, cover and cook 10 minutes, or until salmon is cooked through and asparagus are crisp-tender.
Using a broad spatula, transfer salmon to a serving platter or dinner plates. Spoon on sauce and vegetables; sprinkle with green part of scallions. Serve immediately with bread and lime wedges to squeeze on the fish.

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