Lunch: Tarragon-Citrus–Crusted Salmon

Baked and not fried, panko (Japanese breadcrumbs) gives this salmon a delicious crispy coating.

This recipe includes fertility superfoods such as:

Salmon, Lemon

Health and fertility benefits of Tarragon-Citrus–Crusted Salmon

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.

Ingredients

1 lemon
3 navel oranges
1 tbsp. Dijon mustard
1 tbsp. Extra virgin olive oil
.13 tsp. sugar
salt
Pepper
1 seedless (English) cucumber
8 oz. red cabbage
1/4 c. panko (Japanese-style bread crumbs)
2 green onions
1 tbsp. packed fresh tarragon leaves
4 piece skinless center-cut salmon fillet
4 tsp. plain, fat-free Greek yogurt

Instructions

Preheat oven to 400 degrees F. Line jelly-roll pan with foil. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From oranges, grate 1 1/2 teaspoons peel; set aside. Cut off peel and white pith from oranges and discard. Cut oranges into 1/2-inch-thick slices. Arrange orange slices, slightly overlapping, in center of prepared pan.
In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside.
In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground black pepper.
Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet. Top with panko mixture, pressing gently to adhere.
Bake salmon 10 to 13 minutes or until opaque throughout. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves. Serve with cabbage mixture.

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