With flaky salmon, roasted broccoli, and tender-crisp carrots, this Low FODMAP Salmon, Broccoli, and Carrots is one of my go-to quick and easy supper meals.
Ingredients
454 gm
Pacific salmon, fillets, raw
(sliced into four pieces)
2 tbsp
Extra virgin olive oil, garlic-infused
2 cup
Broccoli florets
2 cup whole
Baby carrots
2 tsp
Tamari, gluten free, reduced sodium
(optional)
1 dash
Salt
(to taste)
Instructions
Preheat oven to 425°F. Place salmon pieces, skin side down, on the center of a rimmed baking sheet lined with aluminum foil.
In a large bowl, toss together olive oil, broccoli florets, and baby carrots. Arrange in an even layer around salmon pieces on baking sheet. Bake for 20 minutes or until salmon is flaky and carrots are just fork tender.
Drizzle veggies and salmon with optional tamari and season to taste with salt. Serve warm.
Notes:
Broccoli: A low FODMAP serving is 1 cup or 90 grams
