Fody's Low FODMAP Seared Salmon With Strawberry Relish

One of our favorite low FODMAP salmon recipes, this dish is fancy enough for guests, but quick and easy enough to make as an easy weeknight dinner. Having Fody Shallot-Infused Low FODMAP Olive Oil and Fody Garden Herb Salad Dressing in the pantry make the prep flow easily. Have the fishmonger cut the individual salmon fillets for you to save time and make this dish when strawberries are at their peak.

Make the Relish: Toss the berries together in a nonreactive bowl with the cilantro, scallions, lime juice, 2 teaspoons Fody Shallot-Infused Olive Oil, jalapeno and sugar. Taste and season with salt and pepper; set aside.

Brush the salmon fillets with 1 tablespoon Fody Shallot-Infused Olive Oil, then season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add fillets and cook about 2 to 3 minutes or until about halfway cooked through. Gently flip over and cook about 2 to 3 minutes more or until fish is just cooked through.

Toss the salad greens with Fody Garden Herb low FODMAP Salad Dressing and divide onto 6 plates. Top the greens with the salmon and crown with a spoonful of strawberry relish! Serve immediately.