Lots of colour and variety on your dinner plate make for not only a good looking and appealing meal, but often also a well-balanced meal. A serving of protein, two servings of grains and two to three servings of vegetables and fruits has always been my goal when it comes to a proper dinner. Plus you get a little bit of oil and a little bit of milk, in the form of cheese, maybe. The protein for this meal was baked salmon with garlic, ginger, chives, s&p and a drizzle of olive oil and lime juice. For veggies, broccoli raab sautéed with garlic and olive oil, and diced tomato with salt, olive oil, basil and crushed garlic. The grains were rice (I know brown rice would have been better, but the white rice was nice for a change) and toasted, sliced Italian crusty buns.