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Recipe Blog

CILANTRO LIME SALMON

laura lomax

Prep time: 15 minutes 

Cook Time: 15 minutes 

Total time: 30 minutes 

Serves: 4 

Ingredients:

4-4 oz Salmon fillets 

1 Bag Spinach 

8 Black potatoes, sliced (or any small potato such as red potatoes)

2 cloves of garlic, chopped

1/4 cup cilantro, chopped 

1 lime, quartered 

Extra virgin Olive oil

Salt  

Directions:

Preheat oven to 400 degrees. Cut 4 large pieces of foil and place on the counter top. Place a generous amount (1/4 the bag) of spinach in each piece of foil. Lay the salmon on top of the bed of spinach. Surround the salmon with the potatoes. Place chopped cilantro on the salmon. Sprinkle the garlic evening in each foil packet. Lightly salt the salmon then drizzle salmon, spinach, and potatoes with olive oil. Last squeeze the lime juice over each salmon fillet. Seal each packet and place on a cookie sheet. Cook for 15 minutes.  

As many of us know with inflammatory bowel disease you never know how the day is going to go or should how many times you will have to go...often times putting a wrench in plans or intentions you had to cook. That is why I love to keep recipes, especially dinner super simple.  This recipe is rich in omega 3 fatty acids, minimizes mess by cooking with foil, and allows you to cook the whole meal at once by including all sides in the foil pouch.  Omega 3 fatty acids are awesome at reducing inflammation. While more research is needed for the exact amount recommended in inflammatory bowel disease, I believe a great place to start is the current two servings of fatty fish (such as salmon) per week recommended by the American Heart Association.  Enjoy!