Dinner: Grilled Wild Salmon With Garlic Scape Pesto and Summer Squash

Recipe by Drew Ramsey, M.D. Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the yo

This recipe includes fertility superfoods such as:

Salmon, Kale

Health and fertility benefits of Grilled Wild Salmon With Garlic Scape Pesto and Summer Squash

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. Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

Coconut oil, for the grill
2 cups garlic scapes
2 cups packed kale leaves
1/2 cup olive oil
1/2 cup grated Parmesan or pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 wild salmon fillets, skin intact (1 pound)
1 pound yellow squash, sliced into 1/4-inch strips

Instructions

Oil a grill with coconut oil and preheat the grill over high heat.
Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.

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