Baked Salmon with Zingy Ginger Sauce

Name: Baked Salmon with Zingy Ginger Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: extra virgin olive oil; 2 pieces of salmon (approx. 120 – 150g per piece); 2 cups kale slaw; 1/3 cup chickpeas (less than 1/4 is low FODMAP friendly); ½ cup cherry tomatoes, sliced up; ½ cup cucumber, diced up; ½ lemon, juiced; 1 tbsp of zingy ginger sauce (recipe below); 3cm green spring onion (finely chopped); 1cm ginger (grated); 2 tbsp sesame oil; 1 tbsp coconut sugar; juice of ½ lemon; 1 tbsp tamari; 2 tsp sesame seeds

healthylife18 April 20234 Minutes

Eating the rainbow is easy with this salmon recipe. It’s perfect as a quick weeknight dinner or as a nutritious and delicious work from home lunch option. Packed full of variety and flavour thanks to our zingy ginger sauce we think this once will be on high rotation.

Health Goals

Low FODMAP Low Sugar Gut Health Good Fibre Source High Fibre

prep time5m

cook time20m

serves2

ingredients15

difficulty

Ingredients

For the salmon

extra virgin olive oil
2 pieces of salmon (approx. 120 – 150g per piece)
2 cups kale slaw
1/3 cup chickpeas (less than 1/4 is low FODMAP friendly)
½ cup cherry tomatoes, sliced up
½ cup cucumber, diced up
½ lemon, juiced
1 tbsp of zingy ginger sauce (recipe below)

For the zingy ginger sauce

3cm green spring onion (finely chopped)
1cm ginger (grated)
2 tbsp sesame oil
1 tbsp coconut sugar
juice of ½ lemon
1 tbsp tamari
2 tsp sesame seeds

Method

Preheat oven to 200°C/180°C fan-forced. Place a large frying pan over high heat.
Rub extra virgin olive oil, salt and pepper on both sides of each salmon.
When the pan is hot, place salmon skin-side down for 30-60 seconds. Turn onto all sides for 30 to 60 seconds each side.
Place on a baking tray and bake in the oven for 10 minutes. While the salmon is baking, prepare the salad.
In a large bowl, combine the kale slaw, chickpeas, cherry tomatoes and cucumber. Drizzle with extra virgin olive oil and lemon juice. Divide between two bowls.
When salmon is cooked, place it on top of the salad. In a small bowl, combine all the zingy ginger sauce ingredients. Drizzle on top of the salmon to serve.

Ingredients

Method

For the salmon

extra virgin olive oil
2 pieces of salmon (approx. 120 – 150g per piece)
2 cups kale slaw
1/3 cup chickpeas (less than 1/4 is low FODMAP friendly)
½ cup cherry tomatoes, sliced up
½ cup cucumber, diced up
½ lemon, juiced
1 tbsp of zingy ginger sauce (recipe below)

For the zingy ginger sauce

3cm green spring onion (finely chopped)
1cm ginger (grated)
2 tbsp sesame oil
1 tbsp coconut sugar
juice of ½ lemon
1 tbsp tamari
2 tsp sesame seeds

Nutrition Per Serving

	Per 100g	Per serve
Energy	480Kj	2817Kj
Protein	7.0g	41.3g
Total Fat	7.7g	45.0g
Saturated Fat	1.4g	8.2g
Total Carbohydrates	2.9g	16.7g
Sugar	1.8g	10.4g
Dietary Fibre	3.2g	18.9g
Sodium	120mg	705mg

Quantities above are a guide only. Remember, foods contain FODMAPs in various amounts and serving size is important. If you're unsure whether a particular food is suitable for you, how much you can eat or whether or not you might stack your FODMAPs when you combine different foods, check in with your healthcare professional.

Health Goals

Low FODMAP Low Sugar Gut Health Good Fibre Source High Fibre

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Baked Salmon with Zingy Ginger Sauce

Health Goals

Ingredients

For the salmon

For the zingy ginger sauce

Method

For the salmon

For the zingy ginger sauce

Nutrition Per Serving

Per 100g

Energy

Protein

Total Fat

Total Carbohydrates

Health Goals