When you’re dealing with Rheumatoid Arthritis (RA), finding ways to boost your energy can be tough. But guess what? Adding salmon to your diet could be the answer.
Salmon with Vegetables:
The omega-3s and anti-inflammatory properties in salmon have made a real difference for me. It's not just about feeling better – it's about savoring something tasty and delicious that's actually good for you.
Servings: 4 People
- 6 salmon fillets 600-800 g
- 2 small zucchinis sliced.
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup mushrooms sliced.
- 4 tablespoons olive oil
- 1 garlic bulb minced.
- 1 tbsp fine dried coriander
- 1 tbsp red pepper paste
- Salt and black pepper
- ½ cup lemon juice
- Lemon wedges for serving.
- Preheat the oven to 400°F (200°C).
- In a bowl, combine ½ cup of lemon juice, 4 tablespoons of olive oil, minced garlic bulb, 1 tablespoon of dried coriander, 1 tablespoon of red pepper paste, and desired amounts of salt and black pepper. Mix well.
- On a medium baking pan, combine the sliced zucchini, cauliflower florets, broccoli florets, and sliced mushrooms. Drizzle half of the marinade over the vegetables and toss to coat them evenly.
- Place the salmon fillets on a separate plate. Drizzle the remaining marinade over the fillets, coating both sides.
- Spread out the vegetables evenly on the baking pan, leaving space in the middle for the salmon fillets.
- Put the baking pan in the preheated oven, cover it with foil, and bake for approximately 10 minutes. Then, uncover it and continue baking for an additional 10 minutes, or until the salmon is fully cooked and can be easily flaked with a fork. The cooking duration might differ depending on the thickness of the salmon fillets.
- Once the salmon and vegetables are cooked, remove the baking pan from the oven.
- Serve the salmon and vegetables on plates and offer lemon wedges on the side.
Enjoy it 🙂