Salmon & Asparagus Tart

September 24, 2017
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Photo by MyNutriCounter
  • Serves 8
Author Notes

We’ve created this recipe for Fertility Road magazine so it’s full of fertility boosting ingredients. It’s high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious.
The recipe can be found here -
Nikki Brown

What You'll Need
  • For the pastry base:
  • 180 grams ground almonds
  • 1 tablespoon flax seed
  • 1 tablespoon coconut oil
  • 1 tablespoon water
  • 1 teaspoon olive oil
  • 1 piece egg
  • For the filling:
  • 2 pieces salmon fillets
  • 75 grams asparagus
  • 100 grams lentils
  • 2 pieces eggs
  • 75 grams Greek yoghurt
  • 1 tablespoon fresh dill
  • 1 teaspoon nutmeg
  • 1 piece zest from ½ lemon
  • 1 teaspoon olive oil
  • 500 milliliters water
  • 1/2 piece red onion
  • 100 grams spinach
  • 30 grams frozen peas
  • 115 milliliters Almond milk, unsweetened
  • 2 teaspoons Dijon mustard
  • 1 teaspoon black pepper
  1. Preheat the oven to 170C/340F.
  2. Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
  3. Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
  4. Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
  5. When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
  6. Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.

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