Salmon and Mushroom Spaghetti

On my pasta grind right now!:

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: I've been in a slow burn flare for the past few days — not the worst I've had but my joints have been stiff and tender and I've been more tired than usual. I fell asleep on the couch after my afternoon class and woke up feeling like I hadn't slept at all.

• Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	Yes	Salmon is rich in omega-3 fatty acids which are strongly anti-inflammatory; mushrooms contain compounds that support immune regulation, which matters a lot with lupus

Ingredients (makes 1 serving)

Pasta

• 100g spaghetti

• Salted water for boiling

Salmon and mushrooms

• 150g salmon fillet, skin removed and cut into chunks

• 150g mixed mushrooms, torn or sliced

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 tbsp butter

• 3 tbsp heavy cream

• Splash of pasta water

• Dried herbs — thyme or parsley work well

• Salt and black pepper

Steps

1. Cook the pasta — Boil spaghetti in well-salted water until just al dente. Reserve a good splash of pasta water before draining.

2. Cook the mushrooms — Heat olive oil in a wide pan over medium-high. Add the mushrooms in a single layer and leave them alone for 2 minutes to get some color. Stir and cook another 2 minutes. Season with salt and pepper and push to the side of the pan.

3. Cook the salmon — Add the butter to the same pan. Add the salmon chunks and cook for about 2 minutes per side — you want them just cooked through with a little color on the outside. They'll continue cooking slightly when you toss everything together so don't overdo it. Add the garlic in the last minute and stir it around the pan.

4. Make the sauce — Turn the heat down to medium-low. Pour in the cream and a splash of pasta water. Stir gently to bring everything together into a loose, silky sauce. Add the dried herbs and taste for seasoning.

5. Add the pasta — Drop the drained spaghetti into the pan and toss gently so the pasta is coated and the salmon and mushrooms are distributed through it. Add another small splash of pasta water if it looks too thick.

6. Plate — Twirl into a wide bowl and finish with a crack of black pepper and a pinch more dried herbs on top. Serve immediately.