Eating a healthy and vibrant diet is very important for preserving and enhancing fertility. Although it takes time and may seem overwhelming at first, adhering to a Paleo or even an autoimmune Paleo diet can be very good for fertility and general health, especially for women and men with autoimmune disease or with immune mediated infertility.
This recipe, Salmon in Lemon Brodetto with Pea Puree, is adapted from Giada Delaurentiis’ cookbook called “Giada’s Kitchen” – http://www.giadadelaurentiis.com/books/. I am posting it today to go along with my last blog post about vitamin D. Salmon is a GREAT natural source of vitamin D. This recipe also contains healthy omega 3 fatty acids (from the salmon), vitamin C (from the lemon brodetto), and B vitamins (from the pea puree). Although peas are not allowed on a strict Paleo diet, I still like to eat peas because of their high nutrient content and vibrant color. If you would like to omit the pea puree, serve the salmon with the lemon brodetto and a side of roasted asparagus for a delicious and nutritious meal. I choose all organic produce and ingredients and ALWAYS use wild caught salmon. Please, never, ever buy or eat farmed salmon.
Ingredients for 4 servings
Lemon Brodetto
2 tablespoons extra virgin olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups low sodium, gluten free, organic free range chicken broth (I like Trader Joe’s brand)
1 tablespoon chopped fresh mint
Pea Puree
2 cups frozen, organic peas, thawed (around 10 oz)
1/4 cup fresh mint leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil (the original recipe calls for 1/2 cup, I prefer to use less olive oil in my recipe)
1/4 cup parmesan cheese (please omit if adhering to a Paleo diet)
Salmon
4 (4- to 6- ounce) wild boneless salmon fillet
Salt and pepper
Directions
To make the lemon brodetto. Warm the olive oil in a medium sauce pan over medium heat. Add the shallots and sauté until tender about seven minutes. Add the lemon zest, lemon juice, and the broth. Bring to a simmer, cover, and keep warm over low heat.
To make the pea purée. Combine the peas, mint, garlic, salt, and pepper and a food processor and purée. With the machine running, add the extra virgin olive oil in a steady drizzle. Transfer the pea purée to a small bowl and stir in the Parmesan cheese (the parmesan can be omitted if you are eating a Paleo diet). I have decreased the amount of Parmesan to 1/4 cup from the original recipe that calls for 1/2 cup. Set aside.
To make the salmon. Preheat oven to 450°F. Lightly grease a glass baking dish with olive oil. Baked salmon for 8 to 10 minutes or until cooked as desired. If desired, the salmon can be cooked on the stove top in a few tablespoons of olive oil (this is how it is cooked in the original recipe. I prefer cooking in the oven because the fish comes out less greasy tasting).
To assemble the dish. Stir one tablespoon of chopped mint into the lemon brodetto and divide among four shallow soup bowl. Place a large spoonful of pea purée into the center of each. Place a salmon piece on top of each mound of pea purée and serve immediately. Garnish with lemon zest and chopped mint. Enjoy!
Conceivable Solutions 