Seared, succulent salmon in a rich tomato sauce. A recipe that preps effortlessly in under 30 minutes but checks all the boxes.
Delicious.
Healthy (omega-3 fats!).
Creamy,
and
Tangy.
Serve this low-FODMAP salmon dinner alongside rice-quinoa, steamed broccoli heads, green beans, GF pasta, or roasted potatoes. Or plate it with a low-FODMAP spinach salad or tossed salad for a low carb dinner.
For other low-FODMAP Seafood favorites, check out my blog posting here!
You may also love:
- Low-FODMAP Asian Grilled Salmon
- Low-FODMAP Bourbon Glazed Salmon
- Low-FODMAP Foil Baked Salmon with Lemon and Dill
- Low-FODMAP Seared Scallops with Tomatoes
- Low-FODMAP 30-Minute Tahini Ginger Salmon
- Sweet and Citrusy Low-FODMAP Orange Maple Salmon
Or over 500 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
30-Minute Low-FODMAP & Gluten-free Skillet Salmon with Creamy Tomato Sauce
Savory, tangy and super healthy. 30-Minute Creamy Tomato Salmon Skillet checks all the boxes! Gluten-free, Dairy-free, and IBS-friendly.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 24 ounces (1.5 lbs) salmon fillet, skin on or off, cut into 4-6 portions
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- 2 tablespoons garlic infused oil, divided
- 1 medium zucchini (200g), halved lengthwise and thinly sliced
- 1/3 cup dry white wine
- 1 (15 ounce) can diced tomatoes
- 2 ounces lactose-free or regular cream cheese
- 1 teaspoon low-FODMAP Italian seasoning
- 1/4 cup (1.5 oz) chopped fresh basil, plus to garnish
Instructions
- Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper
- Heat 1 tablespoon infused oil in a large skillet over medium-high heat
- Add the salmon, and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes
- Flip the salmon and continue to cook until opaque in the center, and seared on the top, another 2 to 3 minutes
- Remove from pan to a plate to keep warm
- Add the remaining 1 tablespoon garlic infused oil and zucchini to the pan. Cook, stirring, until starting to soften, about 3 minutes
- Increase heat to medium-high and add wine, then stir until mostly evaporated
- Add canned tomatoes, stirring to incorporate, then the LF Italian seasoning and remaining 1/8 teaspoon each salt and pepper
- Once combined, mix in the lactose-free cream cheese
- If desired, smash the tomatoes as the sauce is cooking for a smoother consistency
- Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes
- Taste, and add seasoning, if desired
- Stir in fresh basil, then return the salmon to the pan and turn to coat with the sauce
- Serve, garnished with additional basil
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)
- 65g zucchini is one low-FODMAP serving due to fructans
- 4 ounces tomatoes is one low-FODMAP serving due to fructose
- 2 tablespoons cream cheese is one low-FODMAP serving due to lactose
- Select an Italian seasoning without added onion or garlic
2 Responses
Great
This totally hit the spot for me and my husband. Tasted healthy but rich. I had most of the stuff already in my fridge. Thank you for sharing it this recipe!
Hi Sherryl,
I really appreciate the comment, and am so glad you enjoyed the recipe! Please stay in touch and have a great day 🙂
~Rachel