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!