Daily Plate: Salmon and Salad

I don’t normally suffer during allergy season, but this year, it seems, the allergy fairy has been determined to become my new best friend. I was so frustrated I was ready to try almost anything (short of shots) to get a little relief. I’d heard that eating foods high in omega-3 was often recommended to allergy sufferers, and it made sense, given the anti-inflammatory properties of omega-3 fatty acids.

So, on the way home from class, I picked up a 6-oz piece of salmon to cook for dinner. It was an early dinner kind of night since I had work, but with a big salad, it was the perfect thing.

All I did after washing the fish was to sprinkle on some pepper and adobo spices. I baked it at 375 degrees for about 13 minutes. It was lovely.

The salad contained greens, half a diced tomato, a few crumbled Mary’s Gone Crackers (herb flavor) and a sprinkle of nutritional yeast. I made a simple dressing of mustard, oil, and balsamic.

Dessert was a Siggi’s vanilla yogurt. It was a nice treat before a long night.