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Low FODMAP Lemon Herb Salmon Salad

Prepared in: 10min

Cooked in: 20min

Total Time: 35min

Servings: 1

Calories: 351 kcal

Fat: 28g

Carbs: 9g

Proteins: 15g

This Low FODMAP Salmon Salad is a fresh, crunchy, and omega-3-packed dish perfect for a light, guilt-free lunch. Featuring a tangy lemon herb vinaigrette, it’s a simple and delicious way to enjoy a healthy, tummy-friendly meal.
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Ingredients

Herb-Marinated Chicken
  • 250g (9 oz) chicken breast fillets (skinless)
  • 1/2 tbsp garlic-infused oil (Monash-certified)
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground cumin
  • 1/4 tsp salt
  • A few grinds of black pepper
Lemon Basil Dressing
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp pure maple syrup (without HFCS)
  • 1/4 tsp salt
  • 1 tbsp fresh basil leaves, finely chopped
Salad
  • 100g (3/4 cup) cherry tomatoes, halved
  • 100g (3/4 cup) cucumber, diced
  • 64g (1/2 cup) roasted red bell peppers (jarred or freshly roasted, diced)
  • 60g (2 cups) mixed lettuce leaves (e.g., mesclun, arugula, or baby spinach)
  • 30g (2 tbsp) lactose-free feta cheese (optional, omit for dairy-free)
  • 1 tbsp Kalamata olives, sliced (optional, ensure they are pitted and rinsed)

Instructions

  1. Prepare the Salmon:
    Preheat the oven to 200ºC (390ºF) on the bake function. Place the salmon fillet in a small ovenproof dish, drizzle with a neutral oil (e.g., sunflower or canola oil), and season with salt and pepper. Bake for 10–12 minutes or until the salmon is fully cooked and flakes easily with a fork. Remove from the oven and allow it to cool slightly.
  2. Prepare the Vinaigrette:
    In a small bowl, whisk together lemon juice, olive oil, dried oregano, garlic-infused oil, salt, and black pepper. Adjust seasoning to taste.
  3. Prepare the Vegetables:
    While the salmon cooks, dice the cucumber and red bell pepper, shred the lettuce, and dice the avocado. Drizzle the avocado with a small amount of lemon juice to prevent browning.
  4. Assemble the Salad:
    On a plate or in a large salad bowl, layer the shredded lettuce, diced cucumber, red bell pepper, and avocado. Flake the cooked salmon with a fork and place it on top of the vegetables.
  5. Add the Dressing:
    Drizzle the lemon herb vinaigrette over the salad. Toss gently to combine, ensuring all ingredients are coated in the dressing.
  6. Serve and Enjoy:
    Serve immediately as a fresh, flavorful lunch or light dinner.

Tips & Low FODMAP-Friendly Notes

  • Salmon: Use fresh salmon for the best flavor. Be sure to remove all bones before cooking.
  • Avocado: Stick to a low FODMAP serving size of 30g per person.
  • Garlic-Infused Oil: Use Monash-certified garlic-infused oil or make your own by steeping garlic in olive oil and removing the solids.
  • Serving Size: This recipe is portioned for one; scale up for additional servings as needed.

Bon appétit

This Low FODMAP Salmon Salad is a simple yet elegant dish bursting with freshness and flavor. The lemon herb vinaigrette perfectly complements the tender salmon and crisp vegetables. No fuss, just good food for a happy tummy!

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