Recipes | Dinner

Low FODMAP Salmon with Basil-Caper Pesto

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This recipe, along with the Carrot-Ginger Soup and Orange Chicken and Broccoli Bowl, comes from Audrey Inouye and Lauren Renlund’s book, The 28-Day Plan for IBS Relief. We have an exclusive interview with them both, where you can learn much more about these fantastic low FODMAP RDs, as well as more about the book. They are on a mission to help you all eat well and keep your IBS triggers at bay.

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Salmon is such a great weeknight dinner and this one combines the heart-healthy fish with a tangy fresh basil and caper dressing. Did you know that capers are actually berries? Who knew! They are low FODMAP in amounts of 1 tablespoon and add loads of flavor. Keep a jar in the fridge and you will find uses for them!

Published with permission. The 28-Day Plan for IBS Relief, by Audrey Inouye and Lauren Renlund. Rockridge Press 2019.

From the Authors: Here’s a variation on your usual salmon fillet. It is served with a fresh basil-caper pesto and cherry tomatoes, which make for quite a flavor combination. Serve it with a simple mixed green salad with Maple—Balsamic Vinegar Dressing (page 181 in the book) and rice or quinoa.

Salmon with Basil Caper Pesto

Be sure to check out their other two recipes we have put into our collection!
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3.67 from 6 votes

Low FODMAP Salmon with Basil-Caper Pesto

This recipe, along with the Carrot-Ginger Soup and Orange Chicken and Broccoli Bowl, come from Audrey Inouye and Lauren Renlund’s book, The 28-Day Plan for IBS Relief and features heart-healthy salmon.

Makes: 2 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Audrey Inouye and Lauren Renlund

Ingredients:

  • 3 tablespoons extra-virgin olive oil, divided
  • 2, 4- to 6-ounce salmon fillets
  • 1 ½ cups halved cherry tomatoes
  • Pinch of salt
  • Freshly ground black pepper
  • 1/4 cup basil leaves, or 2 tablespoons dried basil
  • 2 tablespoons capers

Preparation:

  1. In a large skillet, heat 1 tablespoon of oil over medium heat.
  2. Add the salmon, skin-side down, and tomatoes, then season with the salt and pepper. Cook for 3 to 4 minutes, then flip the salmon and cook the other side for 3 to 4 minutes, or until the fish is cooked through and no longer translucent in the thickest part.
  3. Mince the basil and capers together to encourage them to blend. Transfer to a small bowl, and add the remaining 2 tablespoons of oil. Stir well, and mash with a fork to combine.
  4. Divide the salmon, tomatoes, and basil- caper mixture between 2 plates, and serve.

Tips

  • Instead of capers, use black or green olives. Instead of basil, try parsley.
Course: Dinner, Main Course
Cuisine: American

Nutrition

Calories: 408kcal | Carbohydrates: 5g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 222mg | Fiber: 2g | Sugar: 3g | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.