Low Fodmap Creamy Salmon Pasta
Simple salmon and pasta dish, perfect for a weeknight meal.
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)
Instructions
Salmon
- Preheat oven to 400°F.
- 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.
- 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
- Cook pasta according to directions.
- Chop pasley and green onions and mince sundried tomato.
- When pasta is finished cooking drain most of the water out of the pot.
- Add salmon and all other ingredients to the pot and stir.
- 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!