Grilled salmon with herbed feta cream (low FODMAP)

30 minutes • Low FODMAP • Gluten-free • Serves 4 • This salmon is creamy, flavorful, and elegant, and also very easy to make! I made it on the grill but you could also cook it on the stove if you prefer. It makes a perfect meal with our Best Coconut Rice. The fresher the fish, the better the flavor and texture of course.

Ingredients

2 salmon filets, 1/2 pound each (skin on if possible)

Kosher salt and black pepper

2 tablespoons garlic-infused olive oil

2 tablespoons salted butter

2 medium zucchinis, sliced

6 green onions (green part only), thinly sliced

1 tablespoon fresh thyme, chopped

Pinch crushed red pepper flakes

1 cup canned full-fat coconut milk or heavy cream

3/4 cup crumbled feta cheese

Juice from 1 lemon

1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for a 10% discount)

Fresh basil and thyme, for serving

Directions

Prepare our Best Coconut Rice and preheat your grill to medium-high.

Meanwhile, season the salmon with salt and pepper and cook on the grill or on the stove (both directions are below).

Grill directions: Lay a piece of foil on the grill grate and turn up the edges to catch the oil and the juices. Drizzle some olive oil on the foil and spread it around then lay your fish, skin side up on the foil. Cook for about 5 minutes, then flip to skin side down. Cook for another 5-10 minutes (depending on the thickness of your filets) just until the fish is cooked to your liking (I think lightly opaque throughout is ideal). When done, use a spatula to remove the fish from the skin and put it on a warm plate.

Stovetop directions: Heat the olive oil in a large skillet over medium heat. Add the salmon, skin side up, and cook for 2-3 minutes, until the salmon is crisp. Flip and continue cooking for another 2-3 minutes, or until the salmon is cooked to your liking (I think lightly opaque throughout is ideal). When done, use a spatula to remove the fish from the skin and put it on a warm plate.

In a skillet (use the same skillet if you’re cooking on the stove), add the butter, zucchini, and green onions and cook until the onions are fragrant about 1 minute. Add the thyme, and crushed red pepper flakes, cook another 1-2 minutes. Stir in the coconut milk (or cream) and crumbled feta. Season the sauce with Essence of Garlic salt and freshly ground pepper. Bring to a simmer over medium heat, stirring frequently to break up the feta until sauce is more smooth and creamy, about 5 minutes.

Stir in the lemon juice. Remove from the heat and slide the salmon back into the sauce to warm.

To serve, mound some rice on a plate or in a bowl. Lay on a piece of salmon, then spoon the sauce and zucchini over the top. Serve topped with fresh basil and thyme.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! 

More Deliciously Low FODMAP™ main courses you might enjoy