Low FODMAP recipe for 4 people, takes only 12 mins; recipe has dill, mint, flat-leaf parsley, chive, wholegrain mustard, caper, pine nut, green olive, lemon, salmon fillet, basmati rice, black kalamata olive, pine nut and red pepper.
Salmon with salsa verde
Course: Low FODMAP
Servings
4
servings
Prep time
15 mins
Ingredients
- Dill: 1 x 25g pack dill, roughly chopped
- Mint: 1 x 25g pack mint, tough stalks removed and roughly chopped
- Flat Leaf Parsley: 1 x 25g pack flat-leaf parsley, roughly chopped
- Chive: 1 x 25g pack chives, roughly chopped
- Wholegrain Mustard: 1 1/2 tbsp wholegrain mustard
- Caper: 2 tbsp caper
- Pine Nut: 2 tbsp toasted pine nut
- Green Olive: 1 x 200g tin green olive stuffed with anchovies, drained (85g)
- Lemon: 2 lemons, juice only
- Salmon Fillet: 4 salmon fillets
- Basmati Rice: 175g wild and white basmati rice
- Black Kalamata Olive: 50g stoned marinated black kalamata olive
- Red Pepper: 1 red pepper, chopped
Directions
- Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 1/2 lemons in a food processor and pulse until roughly chopped.
- Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
- If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
- Pile the salsa verde on top of the salmon fillets. Serve with the rice.
