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 - http://www.mynutricounter.com/recipe-salmon-asparagus-tart/
—Nikki Brown
Ingredients
- For the pastry base:
-
180 grams
ground almonds
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1 tablespoon
flax seed
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1 tablespoon
coconut oil
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1 tablespoon
water
-
1 teaspoon
olive oil
-
1 piece
egg
- For the filling:
-
2 pieces
salmon fillets
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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
Directions
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Preheat the oven to 170C/340F.
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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.
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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.
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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.
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When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
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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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