Lunch: Salmon Salad on Arugula Recipe | MyRecipes

Recipe by Tiffany Vickers Davis One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.

This recipe includes fertility superfoods such as:

Salmon, Lemon, Basil

Health and fertility benefits of Salmon Salad on Arugula 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

4 (6-ounce) salmon fillets, skinned
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
2 tablespoons plain fat-free Greek yogurt
2 tablespoons crème fraîche or sour cream
2 tablespoons thinly sliced fresh basil
4 teaspoons capers, rinsed, drained, and chopped
4 cups baby arugula leaves
1 cup very thinly vertically sliced red onion

Instructions

Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.
Combine salmon, 1 table­spoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.

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