Anti-Inflammatory Meals Dinner

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Immerse yourself in a world where each bite not only tantalizes your taste buds but actively works towards reducing inflammation in your body. Our expertly crafted anti-inflammatory dinners transcend the ordinary, steering clear of gluten, dairy, and refined sugars common culprits that could be sabotaging your well-being.

We’ve put the spotlight on whole foods and simple, yet powerful, ingredients, ensuring that every meal is not just a culinary delight but a step towards a healthier, more vibrant you. Elevate your dining experience and embrace the flavorful journey to wellness!

Anti-Inflammatory Meals Dinner Ideas

Anti-Inflammatory Meals Dinner

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Spinach & Artichoke Dip Pasta

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anti-inflammatory dinner recipes (1)

Anti-Inflammatory Meals Dinner Ideas

Smoked salmon salad with green goddess dressing – This beautiful low-cal, gluten-free main is loaded with salmon – an excellent source of omega-3 fatty acids.
Calories 177 kcal


  • 105g (1/2 cup) French green lentils, rinsed
  • 2 baby fennel bulbs, thinly sliced, some fronds reserved
  • 130g (1/2 cup) natural yoghurt
  • 2 tbsp chopped fresh continental parsley, plus extra parsley leaves, to serve
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp salted baby capers, rinsed, drained
  • 1 tsp finely grated lemon rind
  • 1/2 red onion, thinly sliced
  • 1 tbsp fresh lemon juice
  • Pinch of caster sugar
  • 60g baby spinach
  • 1/2 avocado, sliced
  • 180g sliced salt-reduced smoked salmon


  • Cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Drain.
  • Meanwhile, heat a chargrill pan over high heat. Spray fennel slices with oil. Cook for 2 minutes each side or until tender.
  • Process the yoghurt, parsley, chives, tarragon, capers and lemon rind in a food processor until smooth. Season with pepper.
  • Place onion, juice, sugar and a pinch of salt in a bowl. Set aside for 5 minutes. Drain.
  • Combine the lentils, fennel, onion, spinach and avocado in a large bowl. Divide among plates. Top with salmon. Sprinkle with the reserved fennel fronds and extra parsley. Drizzle with the green goddess dressing.

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