Lunch: Roasted Salmon with Black Pepper and Ginger on Celery Root Puree

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Roasted Salmon with Black Pepper and Ginger on Celery Root Puree

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

Four 6- to 7-ounce salmon fillets, 3/4 inch thick
Salt
2 tablespoons unsalted butter, melted
1 1/2 tablespoons black peppercorns, crushed
1 1/2 tablespoons fresh ginger, chopped and peeled

Instructions

Season the salmon fillets lightly with salt, brush the tops with a little melted butter and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over the fillets; if you wait too long, the butter will harden and the mixture won't stick. Cover the salmon and refrigerate until needed.
Preheat the oven to 500°.
In a small sauté pan, melt 2 tablespoons of the butter until foaming. Over medium heat, sauté the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook for 1 or 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little and reduce until 1/2 cup remains. Pour in the water and reduce by half. Strain the sauce into a clean pan. Whisk in the remaining 4 tablespoons of butter and season to taste with salt and pepper; keep warm.
Brush some olive oil on a rimmed baking sheet and arrange the salmon fillets on the sheet. Roast until medium, about 10 minutes; the salmon should be cooked on the outside, but still slightly underdone inside.
Pour the sauce on 4 warmed dinner plates. Spoon the celery root puree in the center of each plate, set a salmon fillet on top and serve.

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