FODMAP friendly roast salmon and broccoli traybake

Well happy new year you lovely lot! I hope yours has gotten off to a wonderful start. I felt pretty overwhelmed about the year ahead when the 2nd hit (I was a tad too hungover on the 1st to think about anything else…) but after sitting down and having a solid planning session I feel a bit better. I’ve started some new projects which are really exciting and have secured some new jobs that I can’t wait to get my creative juices flowing for. Also getting back into everything always helps.

At this time of year then I want nourishing food, that takes minimal effort to cook, can be made in batches and that packs a punch to beat away the winter cold. This roast salmon, broccoli and kale traybake with an epic lime, chilli, garlic and ginger sauce ticks all the boxes.

Gluten free roast salmon and broccoli traybake
Low FODMAP roast salmon and broccoli traybake
Low FODMAP roast salmon traybake with chilli and peanuts

FODMAP friendly (thanks to garlic infused oil) and gluten free it can be on the table in 25 minutes – all you have to do is put everything on a tray and whack it in the oven. Had a tough day and want something really filling? Serve it alongside some rice. Any leftovers? Try it cold as a salad for lunch. Chop and change to suit your tastes and the veg you’ve got in the fridge – just enjoy it! Catch up soon x

30 minutes
Serves 4


300g broccoli, cut into small florets
100g kale
1 tablespoon garlic infused oil
2 tablespoons sesame oil
4 salmon fillets
2 cm ginger, grated
1 red chilli, finely sliced
2 tablespoons tamari sauce
4 tablespoons olive oil
2 limes, zest and juice
40g fresh coriander, finely chopped
50g peanuts, roughly chopped


Preheat your oven to 180C fan/200C/gas 6.

Place the broccoli florets in a large roasting tin and drizzle over the garlic oil and the sesame oil. Toss with a spoon or your hands to mix. Place the salmon fillets into the roasting tin along with the broccoli. Transfer the tray to the oven and bake for 10 minutes.

Add the kale to the tray, around the salmon, and bake for another 10-15 minutes, until the salmon is cooked through to your liking.

While the salmon is cooking, make the sauce. Mix together the ginger, chilli, tamari, olive oil, lime zest and juice, coriander and peanuts. Taste and adjust to your liking. Once out of the oven, drizzle the sauce on top of the salmon and veg and serve.

This recipe was inspired by a recipe in The Roasting Tin, the brilliant cookbook by Rukmini Iyer.

I really do love seeing you lot make my recipes – please tag me @shecanteatwhat or with #fodmapfriendlykitchen across social media!