Creamy Spinach and Salmon (Low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4

Five-star flavor on a weeknight? This is it. Super creamy and delicious, this one-pan meal is quick and easy enough to make on a weeknight and fancy enough to serve for company. And, because you make it all in one pan, clean-up is a snap too. Tons of fresh spinach turns silky in the lemony cream sauce and makes a perfect companion for delicious salmon filets. Use fresh salmon for the best flavor and texture, but frozen salmon works great too!

Ingredients

4 salmon filets, with or without skin

2 tablespoons garlic-infused olive oil

2 tablespoons salted butter

1 leek (green part only), thinly sliced

1/2 teaspoon crushed red pepper flakes

1 cup canned full-fat coconut milk, or heavy cream (or a combination)

1/2 cup lactose-free milk (if needed to thin the sauce)

2 ounces lactose-free cream cheese, at room temperature

1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper

1/2 cup grated parmesan cheese

4 cups fresh baby spinach

Juice of 1 lemon

2 tablespoons chopped fresh parsley, plus more for serving

Directions

(1) Prepare: Season the salmon with a sprinkle of salt and pepper on each side.

(2) Cook the salmon: Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down (if using salmon with skin), and cook for 2-3 minutes until the salmon is crisp on the bottom. Carefully flip each filet, and continue cooking for another 2-3 minutes, or until the salmon is cooked to your preference. Remove to a plate and set aside. If desired, remove the salmon skin and discard. 

(3) Make the sauce: To the same skillet, add the butter and leek greens and cook for about a minute. Add the crushed red pepper flakes, coconut milk, cream, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice and parsley. Taste and add more salt or pepper if needed.

(4) Finish: Put the salmon back into the pan and cook for a minute or two to warm the salmon if it has cooled. 

(5) Plate and serve: To serve, put a scoop of spinach and cream on each plate then add a piece of salmon atop the spinach, then spoon the sauce over the top. Serve with a sprinkle of chopped parsley and red pepper flakes. 

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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