Salmon (100 G) and Kale (1 Cup, Chopped)

Check the full meal for hidden carbohydrate sources such as sweet glazes, teriyaki sauce, honey, sugar-containing dressings, croutons, bread, rice, potatoes, or sweet drinks; choose unsweetened lemon-herb, vinegar, olive oil, garlic, or mustard-based seasonings instead.

Keep the salmon preparation simple: bake, grill, or pan-sear it without breading or sugary marinades, and avoid pairing it with large portions of starch.

Start with a modest portion of kale and salmon, eat slowly, and reassess your glucose response before increasing the serving size.

Add non-starchy vegetables such as broccoli, cauliflower, zucchini, mushrooms, peppers, or leafy greens to increase meal volume without adding many digestible carbohydrates.

Include a small amount of fat and fiber with the meal, such as olive oil, avocado, chia seeds, or nuts, while watching portions if calorie intake is a concern.

Take a gentle 10–20 minute walk after eating if it is safe for you; if spikes continue with plain kale and salmon, discuss the pattern and your monitoring method with a clinician.