Tropical Low FODMAP Salmon Bowl

Servings: 2 | Prep time: 10 min | Cook time: 15 min

Ingredients: 🐟🥕🥒🍚🍋‍🟩

• 2 salmon fillets (4–6 oz each)

• 1 tbsp garlic-infused olive oil

• 1 tsp paprika

• 1/2 tsp black pepper

• 1 cup cooked quinoa or rice

• 1/2 cup diced pineapple (fresh or canned in juice)

• 1/2 cup diced cucumber

• 1/2 cup shredded carrot

• 1/4 cup chopped fresh cilantro

• 1 tbsp lime juice

• 1 tsp sesame seeds (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Rub salmon fillets with garlic-infused oil, paprika, and black pepper. Bake for 12–15 minutes, until salmon is cooked through and flakes easily.

2. While salmon cooks, prepare the quinoa or rice.

3. In a bowl, combine pineapple, cucumber, carrot, cilantro, and lime juice. Toss lightly.

4. To assemble, place a scoop of quinoa/rice in each bowl, top with the baked salmon, and spoon the tropical veggie mix over it.

5. Sprinkle sesame seeds on top for an extra crunch (optional).

🍣 Why it’s IBS-friendly:

• Uses low FODMAP vegetables and fruits that are gentle on digestion.

• High in protein and omega-3s for gut and overall health.

🌟 Fun Salmon Facts

• Salmon are rich in omega-3 fatty acids for heart and gut health.

• Their pink color comes from astaxanthin, a natural antioxidant.

• Salmon migrate thousands of miles back to their birthplace to spawn.

• High in vitamin D, supporting immunity and bone health.

• Versatile and easy to cook: bake, grill, poach, or pan-sear.

Yours in health,

Crystal Coast Wellness and Performance Family