Inflammation is at the core of most illnesses and a pure anti-inflammatory diet requires abstinence from gluten, refined sugar, dairy, caffeine and alcohol. After being diagnosed with fibromyalgia, I tried eating Pure, but found that it was really difficult to maintain that level of dietary commitment. So much delicious temptation all around us! Luckily, I came across Jennifer Esposito’s amazing book “Jennifer’s Way Kitchen”. She focuses on three phases of chronic illnesses with complementary recipes. Depending on your levels of pain or inflammation, there are Pure, Clean or Indulgent recipes to choose from. So, I evolved and adapted my diet based on those principles. Below are Clean nutrient-packed anti-inflammatory salmon and lentil salad recipes.
The virtues of salmon for a fibromyalgia diet are countless. However, cooking fish can be scary. After much testing, I find roasting fish in the oven is the easiest cooking method that also doesn’t smell up your house. Cooking time for fish is 10 minutes for every ½ inch thickness of a fillet at 400°F.
Alice Waters’ lentil salad as described in “The Art of Simple Food” cookbook was the inspiration for my easy lentil salad recipe. This is one of the few books I still own in hardcover.
Roasted Salmon Recipe – serves 4
4 salmon filets with skin
3 Tbsp Extra Virgin olive oil
Salt & pepper to taste
Fresh Italian parsley to garnish
Preheat oven to 400°F. Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in oven about 10 minutes. Discard skin, then drizzle salmon with more extra virgin olive oil and sprinkle with fresh parsley.
Lentil Salad Recipe – serves 4
1 cup green lentils
2 cups filtered water
2 Tbsp red wine vinegar
Fresh-ground black pepper
2 Tbsp Extra Virgin olive oil
1 bunch fresh scallions, chopped
1 large English cucumber, chopped
1 bunch fresh Italian parsley, chopped
1 small head of radicchio to make lettuce cups (optional)
Sort and rinse the lentils. Place into small pot, add water and bring to a boil. Lower heat and simmer for 15 minutes until lentils are cooked to al dente. Strain and transfer to salad bowl. Stir in vinegar, salt and pepper. Let sit for 10 minutes as the lentils absorb seasoning and vinegar. Stir in olive oil, scallions, cucumber and parsley.
Plate salad with roasted salmon and serve immediately.