Lunch: Whole Salmon Fillet with Cornichon-Caper Sauce Recipe | Myrecipes

Recipe by Marian Cooper Cairns Ask your fishmonger to remove the long pin bones from the fish--coho, sockeye, or king salmon are good choices. The sauce can be made and refrigerated up to two days ahead. Stir together flaked leftover salmon and sauce for

This recipe includes fertility superfoods such as:

Salmon, Lemon, Basil

Health and fertility benefits of Whole Salmon Fillet with Cornichon-Caper Sauce Recipe | Myrecipes

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. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 (2 1/4-pound) salmon fillet
2 tablespoons olive oil
2 garlic cloves, minced
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
3/4 cup fresh parsley leaves
1/4 cup fresh basil leaves, torn
1/4 cup coarsely chopped fresh chives
2 teaspoons fresh lemon juice
Cornichon-Caper Sauce

Instructions

Preheat oven to 425 °. Place salmon, skin side down, on a large jelly-roll pan lined with parchment paper. Rub salmon evenly with olive oil and garlic; sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper. Bake 20 to 24 minutes or until desired degree of doneness. Let stand 10 minutes. Transfer to a serving platter.
Combine parsley, basil, chives, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss to coat. Sprinkle herb mixture evenly over salmon; serve with Cornichon-Caper Sauce.

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