This salmon recipe is a simple and delicious way to eat lots of vegetables and anti-inflammatory Omega-3 oils.
I have a complex relationship with fish. I’ve been a vegetarian for most of my life, and avoiding fish was a part of that for many years. A few years ago, however, influenced by my cardiologist (I have a mild congenital heart condition), I started experimenting with fish. It took me a while to embrace this new eating habit, but eventually I regained the pleasure of doing it and stopped feeling so much guilt.
I acknowledge that eating fish can be very healthy (although unfortunately our oceans are so contaminated that even this is controversial these days). Fatty fish like salmon are rich in omega-3 oils, which are highly anti-inflammatory.
Our lifestyle is so inflammatory these days (the food, the stress, the bad quality water, the pollution…they all make it worse), that we need extra help to keep the chronic inflammation down. Taking a good quality Omega-3 supplement is probably the best way to do it, together with an anti-inflammatory diet with lots of fresh fruits, vegetables, nuts, seeds, and good quality fish if you’re not a vegan or fully vegetarian. Meditation also helps a lot, as it’s the most effective way to reduce the negative effects of stress in our bodies.
I don’t know for how long I will keep eating fish, but for now I do, and I enjoy this dish a lot.
|Roasted Salmon with vegetables|| |
- 1 bunch asparagus
- 2 portions wild caught salmon
- 2 garlic cloves, peeled and thinly sliced
- ½ onion, thinly sliced
- ¼ cup cold-pressed olive oil or coconut oil
- Salt and pepper, to taste
- 8 thin slices of lemon (peel included)
- Preheat the oven to 350 F.
- Mix all the ingredients in a baking pan.
- Roast for 25-30 minutes, or until fully cooked but not overcooked.
Léelo en Español.