Salmon is one of our favourite things to cook with. It is really versatile and takes only about fifteen minutes to make! Salmon is brimming with Omega 3 fatty acids and are a really easy way to help boost your fertility.
Salsa verde is made with many leafy greens, which provide those hoping to hop on the baby bandwagon with Vitamin B, which improves the functioning of your ovaries. Keep your blood sugar level stable and stay satisfied for longer with brown rice. Although it takes longer to cook it is an excellent slow-burning carbohydrate.
All in all this is a yummy baby-boosting dinner that serves two people. You could also have this salmon with a delicious baked jacket potato, which would be just as yummy.
Ingredients
Four fillets of Salmon
50g of capers
50g wholegrain mustard
40 g fresh mint
40g fresh parsley
40 g dill
40 g spinach
Three tablespoons of red wine vinegar
Four tablespoons of olive oil
Two large gherkins in vinegar
100g of whole-wheat rice
Method
- Pre-heat your oven to 180 degrees Celsius and prepare a cover a baking tray with tin foil and lightly oil. Place half a saucepan of water onto your stove and boil for the rice
- In a food processer pulse together the capers, mustard, mint, parsley, dill, spinach, red wine vinegar and gherkins until they are roughly chopped.
- Place the salmon fillets onto the baking tray and place the salsa verde mixture on top of them.
- Squeeze the juice of one lemon over the fillets.
- Bake the fish for 10-15 minutes depending on the size of the fish.
- Meanwhile boil your whole-wheat rice as the product instructs.
- Serve with a wedge of lemon.
