Low FODMAP Whole30 Salmon and Egg Breakfast
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Learn more →Ingredients
2 servings
- 2 salmon fillets (about 5–6 oz each), skin-on
- 2 tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ¼ tsp black pepper, divided
- ½ tsp smoked paprika
- 2 cups baby spinach
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 4 large eggs
For serving
- 1 tbsp fresh chives, finely chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. Season both sides with smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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