8 thin slices salmon, about 1cm/½in thick

120ml/4fl oz extra virgin olive oil

1 lemon, juice only

2 tomatoes, skins and seeds removed, flesh diced

1 tsp garlic infused oil

2 zucchini/courgettes, diced

2 tbsp chopped fresh tarragon

2 tbsp chopped fresh dill

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives


Heat a frying pan until hot, add  some olive oil then add the salmon and fry on each side for two minutes.

Pour the olive oil into a non-reactive pan. Whisk in the lemon juice until well-combined.

Add the chopped tomatoes,  garlic oil and zucchini/courgette.

Heat the pan over a medium heat until the mixture is just warmed through.

Add the tarragon, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper.

To serve, divide the salmon between four plates then spoon the sauce vierge over the top.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Pan fried salmon with sauce vierge
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