When I’m having an IBS flare, I don’t normally like to eat raw vegetables as they can be difficult to digest when your gut is already inflamed. So, I do like the French do – I lightly sautee my veggies until they begin to soften and then toss in the greens just until they are warm. I love this quick and easy lunch as it is filling yet light and healthy.
1/3 pound of salmon fillet
1 tablespoon olive oil
1/2 cup red bell pepper (roughly chopped)
1/4 cup cucumber (roughly chopped)
1/2 cup cherry tomatoes (cut in half)
2 cups mixed greens
2 tablespoons sherry vinegar
1. Preheat oven to 400*F.
2. Rinse salmon, pat dry, and lightly season with salt and pepper.
3. Cover the Salmon and put into the oven for 10-15 minutes, depending on the thickness of the cut.
4. In the meantime, chop your vegetables.
5. Heat the oil in a medium sized pan. Lightly sautee peppers until they begin to soften.
6. Add in cucumbers and toss for 1-2 minutes. Then add in tomatoes and toss for 1 minute.
7. Remove the pan from the heat and toss in the greens just enough to warm them.
8. Toss in the sherry vinegar and then transfer your greens to a plate. When the salmon is done, put it on top of your greens.
Per Serving: Calories: 376; Total Fat: 24g; Saturated Fat: 3g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 5g; Cholesterol: 83mg; Sodium: 154mg; Potassium: 743mg; Carbohydrate: 11g; Fiber: 3g; Sugar: 8g; Protein: 33g
Nutrition Bonus: Vit A: 146%; Vit : 105%; Iron: 35%
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I like that this recipe can work with other fish like cod, sea bass, or artic char too! Nice to get creative with this one.
Oh, it most definitely can work with any type of fish. Happy cooking!