Go Back
–+ servings
Low Fodmap Salmon Creamy Pasta

Low Fodmap Creamy Salmon Pasta

Simple salmon and pasta dish, perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 oz cooked salmon (or more if desired)
  • 2 servings brown rice pasta
  • 2-4 oz almond or other low-Fodmap milk
  • 1 tbsp nutritional yeast
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp Fody Shallot Olive Oil
  • 1 tsp garlic olive oil or Gourmend Garlic Chive Powder
  • 1/2 oz sundried tomato in oil, minced
  • Juice from 1 lemon
  • Salt & pepper to taste
  • Dash red pepper flakes (if desired)

Method
 

Salmon
  1. Preheat oven to 400°F.
  2. Sprinkle olive oil, salt and pepper over salmon and cook in oven until internal temperature is 125°F, about 15 minutes depending on thickness. Cut up the salmon into smaller pieces to speed up cooking time.
  3. If you had leftover salmon like I did (and it does not have a particularly strong flavor) remove salmon from your fridge while prepping the rest of the dish so it can get closer to room temperature.
Everything Else
  1. Cook pasta according to directions.
  2. Chop pasley and green onions and mince sundried tomato.
  3. When pasta is finished cooking drain most of the water out of the pot.
  4. Add salmon and all other ingredients to the pot and stir.
  5. If it was leftover salmon that was coming to room temperature let it sit for a couple of minutes in the pot to allow hot pasta to heat up the salmon.
Tried this recipe?Let us know how it was!