Mixed vegetable sautee (1 serving(s)) and Cooked Salmon (100 G)

Keep the salmon portion moderate and choose an unsweetened preparation; avoid glazes, teriyaki sauce, honey, or added sugar.

Use non-starchy vegetables for the sauté, such as broccoli, zucchini, bell peppers, mushrooms, spinach, asparagus, or cauliflower, and limit higher-starch additions like potatoes or corn.

Cook the vegetables in olive oil and add avocado, olives, nuts, or seeds to slow digestion and blunt the rise.

Add a small acidic dressing or seasoning, such as lemon juice, vinegar, or herbs, instead of sweet sauces.

Avoid pairing the meal with white rice, bread, noodles, or sweet drinks; if you want a side, choose lentils, chickpeas, or quinoa in a modest portion.

Take a 10–20 minute easy walk after eating and avoid sitting continuously after the meal.