Lunch: Salmon with Roasted Grapes and Arugula Salad

Recipe by Kimberley Hasselbrink In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.

This recipe includes superfoods such as:

Salmon, Lemon, Nuts

Health benefits of Salmon with Roasted Grapes and Arugula Salad

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup pine nuts
4 sockeye salmon fillets (each 6 oz. and about 1/2 in. thick), pin bones removed*
2 cups seedless red grapes
6 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons finely chopped fresh thyme leaves, divided
3/4 teaspoon fine sea salt, divided
1/2 teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
6 cups loosely packed baby arugula
Lemon wedges (optional)

Instructions

Preheat broiler with a rack set about 3 in. from heat. Toast pine nuts in a medium frying pan over medium-low heat until golden, stirring often, 4 to 7 minutes. Pour into a bowl and let cool.
Set salmon and grapes on a rimmed baking sheet, leaving some space around fish. Drizzle everything with 1 tbsp. oil and sprinkle with 1 tsp. thyme and 1/4 tsp. each salt and pepper. Turn fish and grapes to coat, setting salmon skin side down if fillets have skin.
Broil until fish is still a bit rare in center (cut to test), 4 to 6 minutes; fillets will continue to cook as they sit. Grapes should be a bit wrinkled; if not, transfer fish to a plate and broil grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 tsp. thyme.
In a small bowl, whisk together remaining 5 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper with the vinegar, mustard, and garlic until emulsified. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.
Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes; spoon grape mixture over fish. Serve with remaining dressing on the side and lemon wedges if you like.
*Ask your fishmonger to remove bones, or go to sunset. com/salmonvideo to see how.

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