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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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 2 Servings
Calories: 408 kcal
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:
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In a large skillet, heat 1 tablespoon of oil over medium heat.
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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.
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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.
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Divide the salmon, tomatoes, and basil- caper mixture between 2 plates, and serve.
Notes:
Tips
- Instead of capers, use black or green olives. Instead of basil, try parsley.
Nutrition Facts
Low FODMAP Salmon with Basil-Caper Pesto
Amount Per Serving
Calories 408
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 6g30%
Cholesterol 1mg0%
Sodium 222mg9%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
