Ingredients


85g gluten free penne

1 tbsp rapeseed oil

1 large red pepper, roughly chopped

2 frozen, skinless wild salmon fillets (about 120g each)

1 lemon, zested and juiced

1 tbsp garlic infused oil

2 tbsp capers

6 pitted Kalamata olives, sliced

1 tsp extra virgin olive oil

2 handfuls rocket


Serves - 2







Method


Cook the gluten free pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little.

Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.

Meanwhile, mix the lemon zest and juice in a large bowl with the garlic infused oil, capers and olives.

Add the cooked pepper and salmon to the bowl. Drain the gluten free pasta and add it too, with black pepper and the olive oil.

Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Salmon pasta salad with lemon & capers
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