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Baked Salmon served with Zingy Ginger Sauce

 

Recipe by Chloe McLeod
Dietitian
Health Performance Collective
 
Serves 2
 
Cooking time: 20 minutes
 
GF, DF, Low FODMAP, Pescatarian

Ingredients

  • 1 Tablespoons of Zingy Ginger Sauce
    2 pieces of salmon (approx. 120 – 150g per piece)
  • 2 cups of Kale slaw
  • 1/3 cup of chickpeas (less than 1/4 is low FODMAP friendly)
  • ½ cup of cherry tomatoes, sliced up
  • ½ cup of cucumber, diced up
  • 1 lemon
  • Extra Virgin Olive Oil
  • Salt & Pepper
 
Method
  • Pre-heat oven to 180 degrees
  • Put pan on the stove top and turn on a high heat
  • Rub extra virgin olive oil, salt & pepper on salmon
  • When the pan is hot place salmon skin side down for 30-60 seconds. Turn onto all 4 sides for 30 -60 seconds each side
  • Place on a baking tray and bake in the oven for 10 minutes
  • While salmon is baking, prepare the salad.
 
To serve⠀
  • Place 1 cup of kale slaw + 1/6 cup of chickpeas + ¼ cup of cherry tomatoes + ¼ cup of cucumber in each bowl
  • Drizzle with extra virgin olive oil & juice from ½ lemon
  • When salmon is ready, place on top of the salad, spread ½ tablespoon Zingy Ginger Sauce on top to serve (or to taste, some people like lots!)

Enjoy!