Baked Mustard-Crusted Salmon With Asparagus and Tarragon recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Baked Mustard-Crusted Salmon With Asparagus and Tarragon

Recipe by Rhoda Boone Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.

This recipe includes fertility superfoods such as:

Salmon, Asparagus

Health and fertility benefits of Baked Mustard-Crusted Salmon With Asparagus and Tarragon

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 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

Instructions

Preheat oven to 275 °F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14 –16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.