Salmon Plate with Roasted Carrots, Crispy Seaweed, and a Baked Potato

Symptom check-in

POTS: I had dizziness every time I stood up today, and my heart rate spiked fast - I salted the potato and the salmon because I needed carbs plus sodium today.

Vestibular migraine: I had no vestibular migraine symptoms today - no vertigo, no nausea, and no light sensitivity.

Lupus: I had no rash, no body aches, no fever, and no nausea from my anti-rejection meds today.

Disorder safety check

Condition	Works?	Why
POTS	Yes	Salt + potato carbs + protein helps stabilize me; seaweed adds an easy salty bite
Vestibular migraine	Usually	Simple flavors and no acidic sauce; keep pepper mild if needed
Lupus	Yes	Well-cooked, straightforward meal; predictable and easy on my system

Ingredients (1 plate)

• 1 salmon fillet (4 to 6 oz)

• 1 medium potato (baked or microwaved)

• 2 carrots, peeled into ribbons (or sliced)

• 1 sheet roasted seaweed (nori)

• 1 to 2 tsp olive oil or a small pat of butter

• Salt

• Black pepper

Optional (use only if tolerated): garlic powder

Steps

1. Cook the potatoMicrowave 6 to 10 minutes (flip halfway) or bake at 400°F until soft. Split and salt it well.

2. Roast the carrotsHeat oven to 425°F. Toss carrots with olive oil and salt. Roast 15 to 20 minutes until browned at the edges.

3. Cook the salmonSeason with salt and pepper. Bake at 400°F for 10 to 12 minutes, or pan-sear until it flakes easily.

4. AssemblePlate salmon, carrots, and potato. Add the seaweed on the side for a salty crunch.