Yummy oily fish like salmon is highly recommended for Crohn’s disease as it’s rich with omega-3 fats that provide anti-inflammatory benefits. The various herbs and spices pack a flavor punch, while the lemon juice adds zest. The olive oil adds more healthy fats to this nutritious recipe which you can enjoy for lunch or dinner any day of the week.

2 pcs salmon fillets (3 oz each)

1-2 cloves of garlic, minced

1 tsp fresh thyme, chopped

1 tbsp fresh parsley, chopped

2 tbsp lemon juice

1 tbsp olive oil

¼ tsp Celtic sea salt and black pepper to taste

½ tsp olive oil

1. Combine the minced garlic, parsley, thyme, lemon juice, olive oil, pepper, and sea salt in a bowl. Mix the marinade well.

2. Put the salmon fillets into a glass dish with sides, skin-side down.

3. Spoon the marinade mix evenly over both salmon fillets. Refrigerate, covered, for about 1½ to 2 hours.

4. Preheat the oven to 375 degrees Fahrenheit.

5. Heat an oven-proof stainless steel skillet over medium heat. Add ½ teaspoon olive oil.

6. When hot (but don’t burn the oil), place the salmon fillets skin-side down in the pan.

7. Cook the fillets for 2-3 minutes.

8. Transfer the skillet to the oven.

9. Cook the salmon fillets for another 10-15 minutes. To test for doneness, use a fork to check if the fish flakes easily. This means that the cooking time may vary depending on how thick the fillet cuts are.

10. Once done, transfer to a serving dish and enjoy!