1 tsp sunflower or vegetable oil

2 skinless salmon fillets

250g bag spinach

2 tbsp lactose free cream

juice ½ lemon

1 tsp caper, drained

2 tbsp flat-leaf parsley, chopped

lemon wedges, to serve

Serves - 2


Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily.

Leave to rest on a plate while you cook the spinach.

Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice.

Spoon the spinach onto plates, then top with the salmon.

Gently heat the lactose free cream in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste.

Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.

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 with spinach