Lunch: Glazed Salmon with Mango Pecan Salsa

This recipe includes fertility superfoods such as:

Salmon, Lemon

Health and fertility benefits of Glazed Salmon with Mango Pecan Salsa

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

3/4 cup pecans, chopped
1 large firm-ripe mango, cut into 1/2-inch pieces
1 medium shallot, finely chopped
1/2 lemon, juiced
1 orange, juiced
5 tablespoons maple syrup
3 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
2 1/2 pounds skinless salmon fillet, preferably center-cut and wild-caught, cut into six 6- to 7-ounce fillets

Instructions

Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 5 minutes. Cool completely and roughly chop. In a medium bowl, stir the pecans together with the mango, shallot, lemon juice, half of the orange juice, 2 tablespoons of the maple syrup, a teaspoon of the thyme and salt and pepper to taste.
Adjust one of the oven racks to the upper third of the oven and increase the oven temperature to 400 degrees F. Line a rimmed baking sheet with foil. Combine the remaining orange juice, 2 teaspoons thyme and 3 tablespoons maple syrup together in a small bowl. Pat the salmon dry and place it on the prepared baking sheet. Season both sides with salt and pepper. Brush the top of the salmon to coat with some of the maple syrup mixture and bake, brushing with glaze again halfway through, until pink and slightly opaque, about 12 minutes. Switch the oven to broil and broil until golden in spots and just cooked through, about 3 minutes more. Carefully transfer the salmon to a platter and serve with the mango salsa.

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