1 tbsp olive oil

2 skinless salmon fillets

juice and zest ½ lemon

200g trimmed fine green beans

For the sauce

2 glasses dry white wine

1 lemon, zest and juice

200ml lactose free cream

1 tsp choppes dill

1 tsp chopped chives

1 tsp chopped parsley


Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side.

Remove from the pan and add the white wine, boil rapidly to reduce by half.

Add lemon juice, zest, herbs and lactose free cream to the pan and bubble for 1 min more to make a sauce.

Meanwhile, boil the green beans for 4 mins or until tender. Drain.

Serve the salmon on a bed of beans, with the rest of the sauce spooned over.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Salmon with green bean salad