Roasted Salmon and Crispy Potatoes - low Fodmap
Author: Suzanne Perazzini
- 700gm floury potatoes, sliced 1cm
- 4 x 150gm pieces of salmon
- Knob of butter
- 2 large handfuls of spinach
- ½ cup slivered almonds
- ⅓ cup olive oil
- 1 tsp garlic-infused oil
- 1 tbsp chopped coriander
- finely grated zest of 1 lemon
- Sea salt and pepper
- Preheat oven to 180°C/350ºC.
- Combine the last 5 ingredients in a bowl.
- Cook the potatoes in boiling salted water for 5 minutes.
- Drain well and place on a large baking tray.
- Add three quarters of the oil mixture and gently turn to coat.
- Arrange slightly overlapping on the tray and roast for 10 minutes.
- Turn the potatoes over and roast for a further 10 minutes.
- Brush the salmon with the remaining oil mixture and place on a separate oven tray and roast for 6-8 minutes or until just cooked through.
- Melt the butter in a pan, add the almonds and cook for 1-2 minutes until lightly golden.
- add the spinach and turn until just wilted.
- Season with salt and pepper.
- Place the potatoes and spinach on the plates and top with the salmon.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/roasted-salmon-and-crispy-potatoes/
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