Low FODMAP Salmon Niçoise Salad

Total time45 min

Prep time20 min

Cook time25 min

4.8

(5)

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric

For the salad

1 lb baby potatoes, halved
8 oz green beans, trimmed
Ingredient note
A serving of up to about 2/3 cup of green beans is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid green beans, please tap it and change its rating to Red.
5 oz mixed greens
½ cup kalamata olives, pitted
2 tbsp capers, drained and rinsed
1 cup cherry tomatoes, halved
Ingredient note
A serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.

For the dressing

3 tbsp apple cider vinegar
½ cup olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
½ tsp fine sea salt
¼ tsp ground ginger

Instructions

1
Bring a medium saucepan of salted water to a boil. Add the halved baby potatoes and cook until tender when pierced with a knife, about 12–14 minutes. Use a slotted spoon to transfer the potatoes to a colander, then return the water to a boil.
2
Add the trimmed green beans to the boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking, then drain again and pat dry.

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