Low FODMAP Salmon Nicoise Salad with Roasted Smashed Potatoes & Turmeric Dressing

Who ever said healthy had to mean boring? Make this low FODMAP salad your new favorite dish.

Salmon Nicoise Salad with Roasted Smashed Potatoes & Turmeric Dressing
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
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salmon filet, 8oz
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Dijon mustard, 1 tablespoon
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gourmend garlic scape powder, ½ teaspoon
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lemon, 1 zested and juiced (save some zest for garnish)
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olive oil, 2 tablespoons, divided
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champagne vinegar, 1 teaspoon
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baby potatoes, 12oz
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olive oil, 1 tablespoon
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salt and black pepper, freshly ground, to taste
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turmeric, ¼ teaspoon
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gourmend green onion powder, ½ teaspoon
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green beans, 12oz
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mixed greens, 3-4 cups
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tomato, 1 diced
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olives, ¼ cup pitted
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mayonnaise, ¼ cup
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Dijon, ½ tablespoon
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turmeric, ⅛ teaspoon
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lemon, 1 juice and zest
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gourmend garlic scape powder, ¼ teaspoon
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maple syrup, ½ teaspoon
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salt and black pepper, freshly ground, to taste
For the salmon
For the potatoes
For the salad
For the dressing
Directions
Preheat the oven to 375 F.
Make the marinade for the salmon. Combine the Dijon, Garlic Scape Powder, lemon juice and zest, olive oil and champagne vinegar. Mix well. Place salmon filet on a foil lined sheet tray. Coat salmon with the marinade and cook for 15-17 minutes. Set aside, keeping the oven on.
Meanwhile, in a medium pot, add the potatoes and cover with enough water until the potatoes are just covered. Bring to a boil and cook for 12-15 minutes, or until you can pierce a fork with the potatoes. Using a slotted spoon, remove potatoes from the pot and place them on a cutting board. Once cool, use a fork to partially smash them. Add the potatoes on an oiled sheet tray. Gently toss with 1 teaspoon olive oil, turmeric and salt and black pepper to taste. Place the sheet tray in the oven and cook for 15-20 minutes, until the potatoes start to achieve a crispy edge. Remove and set aside.
Make the dressing. Combine the mayonnaise, Dijon, turmeric, lemon juice and zest, Garlic Scape powder, maple syrup and season with salt and pepper. Mix well.
In a large bowl add the greens and add 2-3 tablespoons of the dressing to start. Toss, then add more dressing if needed.
To serve, add the lettuce to a serving platter, then in small piles around the lettuce, add the diced tomato, green beans, potatoes, and olives. Add the salmon on top and enjoy! Serve family style.