Inside: Get a 15-minute recipe for apricot glazed salmon, ideal for a fast weeknight family dinner.
You know what’s even better than a 30-minute meal? A 15-minute one. We all need a few of those in our back pocket for busy nights.
This easy salmon recipe comes from The Fertility Foods Cookbook: 100+ Recipes To Nourish Your Body, a new book written by Elizabeth Shaw and Sara Haas, two dietitians who have shared their own personal journeys with infertility and are reaching out to help other women with support and science-based advice.
They chose to highlight salmon because it’s loaded with omega-3s, healthy fats that are beneficial for your heart, brain, and even your mood.
Ingredients You Need For Apricot Glazed Salmon
- Wild salmon fillets, with skin: They recommend choosing wild-caught salmon, which is more nutrient-dense than farm-raised.
- Stone-ground mustard: also referred to as whole-grain mustard
- Apricot preserves: Find these with the jams and jellies
- Kosher salt
- Black pepper
Cooking Salmon Under the Broiler
Before trying this recipe, I’d actually never cooked salmon under the broiler (I usually bake it). But this way was faster and easier, and the fish stayed super moist.
What to Serve With Apricot Glazed Salmon
- Bagged brown rice you steam in the microwave
- Pre-washed salad greens.
- Crispy Roasted Broccoli
- Roasted Carrots with Thyme
Cooking This Meal For A Family?
This recipe serves two, so if you’ve got more people around your table, simply double or triple all the ingredients.
- 2 4- ounce wild salmon fillets, with skin
- 1 tablespoon stone-ground mustard, also referred to as whole-grain mustard
- 2 teaspoons apricot preserves
- 1 ⁄4 teaspoon kosher salt
- Black pepper, freshly ground, to taste
- Preheat the broiler and place the oven rack about 5 to 6 inches away from the heat source.
- Line a rimmed cookie sheet or broiler pan with foil and coat with nonstick cooking spray.
- In a small bowl, combine the mustard and apricot preserves.
- Place the salmon on the prepared pan, skin side down. Sprinkle with salt and pepper. Place in the oven and broil for 5 minutes.
- Remove and spread mustard mixture evenly over the top and cook an additional 5 to 6 minutes, or until internal temperature reaches 145°F.
- To store, cover and refrigerate in a sealed container for up to 3 days.
Nutrition Information:Yield: 2 Serving Size: 1 serving
Amount Per Serving: Calories: 137Saturated Fat: 1gCholesterol: 65mgSodium: 767mgCarbohydrates: 5gSugar: 3gProtein: 23g
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Photo and recipe used with permission from The Fertility Foods Cookbook: 100+ Recipes To Nourish Your Body by Elizabeth Shaw and Sara Haas, Hatherleigh Press, 2017.
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