Dinner: Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Recipe by Chris Morocco Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

This recipe includes fertility superfoods such as:

Broccoli, Salmon

Health and fertility benefits of Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. 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.

Ingredients

1 bunch broccoli (about 1 1/2 pounds), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Instructions

Preheat oven to 400 °F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12 –15 minutes.
Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10 –15 minutes.
Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
Serve salmon and broccoli drizzled with chile-caper vinaigrette.

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