Low FODMAP Lemon Caper Salmon

Total time25 min

Prep time10 min

Cook time15 min

4.9

(20)

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
¾ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil, divided

For the sauce

3 cloves garlic, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
3 tbsp capers, drained
⅓ cup fresh lemon juice (from about 2 lemons)
⅓ cup chicken bone broth
1 tsp arrowroot starch
1 tbsp cold water

For serving

2 tbsp fresh parsley, finely chopped (optional)
4 lemon wedges (optional)

Instructions

1
Pat the salmon fillets completely dry with paper towels. In a small bowl, stir together the sea salt, turmeric, and ginger, then rub the mixture evenly over all sides of each fillet.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases easily from the pan.

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