Starkel Nutrition

Low FODMAP Salmon Cobb Salad

Salmon is a rich source of omega-3 fatty acids, which have anti-inflammatory properties and are essential for brain and eye health. This salad is an easy and healthy way to reap the benefits of these essential fatty acids, and is a great way to use leftover salmon.

CourseDinner, Lunch, Salads
SensitivityDairy Free, Gluten Free, Grain Free, Low FODMAP/SCD, SIBO

Servings	Prep Time
2-3people	10minutes

Cook Time

15minutes

Servings	Prep Time
2-3people	10minutes

Cook Time

15minutes

Ingredients

8 to 12oz salmonwild caught, pin bones removed
Zestof a lemon
Generous pinch sea salt and black pepper
4oz mixed spring greensor baby lettuce
4slices thick-cut baconcooked and chopped
3 hard-cooked eggspeeled and quartered
2 plum tomatoesseeded and sliced
1/4large cucumberseeded and sliced
1/2large yellow bell pepperseeded and sliced
1generous handful fresh chiveschopped
Low-FODMAP dressing of choice

Instructions

Preheat oven to 350F. Cover a baking sheet with parchment paper or foil.Lay the salmon skin-side down (if yours came with skin on) on the baking sheet and sprinkle with half the lemon zest, salt, and pepper. Bake about 10 minutes or until just cooked through. Set aside to cool,then gently pull the meat away from the skin, and break the meat up with your fingers.
On a platter or a couple of large plates, assemble the salad by making a bed of the spring greens or lettuce.
Lay all the toppings across the salad.
Serve with your dressing of choice on the side.

Recipe Notes

From Stupid Easy Paleo.