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Tag: salmon recipe

Healthy, Anti-inflammatory Eating During Quarantine

This morning I talked about how healthy, anti-inflammatory eating can help our bodies stay healthy, resilient, and more resistant to illness as part of the New Life Expo.

Of course, it was all over zoom as a reflection of  our current reality during this pandemic and the resulting quarantine.

Watch the talk for links to grab The Ultimate Checklist for Stocking Your Freezer & Pantry.

This talk was recorded during the New Life Expo on April 18, 2020.

Glorious One-Pot Meal recipe: Dill Salmon

This morning I demonstrated a quick and  easy one-pot dinner recipe for Dill Salmon to help raise awareness of multiple sclerosis and the Walk MS events coming this month around the country. In Colorado, I will be hosting the “Land of Nutrition” in the Wellness Tent at the Denver, Colorado Springs, and Boulder events in May.

Salmon is a desirable food to eat for those living with multiple sclerosis because it is full of omega-3 fatty acids to help maintain and repair the nervous system.

Of course, this recipe is delicious for those not living with MS, too! Find the recipe on page 28 of the 2009 Glorious One-Pot Meals cookbook, or below.

Dill Salmon Serves 2
This is a great, light summer meal and is particularly great for filling your diet with omega 3s! Adding a thin coating of olive oil on top of the fish will result in a less-dense fillet. For an even richer flavor, place several pats of butter on the fish.

Olive oil spray
2 scallions, white and green parts, chopped
1/2 to 3/4 pound salmon fillet
1 teaspoon olive oil
Salt and freshly ground white or black pepper
3 garlic cloves, thinly sliced
1/2 lemon, thinly sliced
5 to 7 whole dill sprigs
5 or 6 red potatoes, thickly sliced
2 large carrots, cut into long strips
1/2 medium zucchini, cut into sticks
1 celery stalk, sliced
1/2 medium cucumber, cut into sticks

1.    Preheat the oven to 450F.
2.    Spray the inside and lid of a cast iron Dutch oven with olive oil.
3.    Scatter the scallions in the pot. Set the salmon on top of the scallions, skin-side down if not skinned, and drizzle with olive oil. Sprinkle with salt and pepper, followed by the garlic.
4.    Top fillets with the lemon slices and half the dill sprigs. Scatter potatoes around the fish. Add the carrots, zucchini, celery, and cucumber. Tuck more dill sprigs into crevices and lightly season again with salt and white pepper.
5.     Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.