Stone-Ground Mustard and Apricot Salmon

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.

Their book includes recipes, tips for easing stress, information on the nutrients you need for conception, and guidance from other women who have struggled with infertility too.

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. They recommend choosing wild-caught salmon, which is more nutrient-dense than farm-raised.

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.

Serve it with speedy sides, like bagged brown rice you steam in the microwave and pre-washed salad greens. Just double or triple the recipe if cooking for more people.

5 from 1 vote

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Stone-Ground Mustard and Apricot Salmon

Servings 2

Author Fertility Foods Cookbook

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

Instructions

1. Preheat the broiler and place the oven rack about 5 to 6 inches away from the heat source.
2. Line a rimmed cookie sheet or broiler pan with foil and coat with nonstick cooking spray.
3. In a small bowl, combine the mustard and apricot preserves.
4. Place the salmon on the prepared pan, skin side down. Sprinkle with salt and pepper. Place in the oven and broil for 5 minutes.
5. Remove and spread mustard mixture evenly over the top and cook an additional 5 to 6 minutes, or until internal temperature reaches 145°F.
6. To store, cover and refrigerate in a sealed container for up to 3 days.

Get more recipes from Elizabeth Shaw and Sara Haas and visit Bumps to Baby, where Elizabeth shares information about infertility, as well as personal stories and encouragement.

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.