Inflammation is the body’s natural response to injury or infection. There are two types of inflammation: acute and chronic. Acute inflammation is normal and helpful. It’s immediate and temporary. Chronic inflammation, on the other hand, is persistent inflammation that has gone out of control. This ongoing inflammatory response causes damage to the body that leads to a variety of diseases.
Follow the link below for helpful, straightforward information about chronic inflammation and the different ways it can affect your body.
Read on for a delicious pan roasted salmon recipe, high in heart-healthy, ANTI-INFLAMMATORY OMEGA-3 FATTY ACIDS– and IP Phase 1 friendly!
PAN ROASTED SALMON
- 1 teaspoon basil leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon sea salt
- 4 (4 oz) salmon filets with skin
- 1 tablespoon + 2 teaspoons olive oil
- 2 tablespoons stevia
- 1 medium fennel bulb cored and sliced
- 1 cup cherry tomatoes
- lemon wedges
- Mix all seasonings in medium bowl. Sprinkle 2 teaspoons over salmon. Set aside remaining seasoning mixture in bowl.
- Heat 1 tablespoon of the olive oil in large skillet on medium-high heat. Place salmon, skin-side up, in skillet and cook for 5 minutes.
- Add stevia and remaining 2 teaspoons oil to seasoning mixture in bowl and mix well.
- Add fennel and tomatoes tossing to coat. Turn salmon fillets. Place fennel mixture around salmon in skillet. Cook 6 minutes or until fish flakes easily with a fork. Serve with lemon wedges.