Recipe: Low FODMAP Salmon with Quinoa and VegetablesDescription: A gentle low FODMAP dinner featuring baked salmon fillet, quinoa, and IBS-safe vegetables like spinach and zucchini. This dish is rich in omega-3s and easy on sensitive digestive systems.Serves: 2 people Total Time: 35Difficulty: Easy to follow Ingredients needed: 2 piece salmon fillet, 0.5 cup quinoa, 1 cup water, 2 tablespoon olive oil, 1 medium zucchini, 2 cup baby spinach, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: Preheat oven to 200°C (392°F). Line a baking sheet with parchment paper and place the salmon fillets on it. Drizzle with olive oil and season with salt and black pepper. Bake the salmon in the preheated oven for 18-20 minutes or until it flakes easily with a fork. While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. In a skillet, heat olive oil over medium heat. Add sliced zucchini and sauté for 3-4 minutes until slightly softened. Add baby spinach to the skillet and sauté for another 2 minutes until wilted. Fluff the cooked quinoa with a fork and divide it between two plates. Top each plate with baked salmon and sautéed vegetables. Serve immediately, garnished with a sprig of fresh herbs if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: low fodmap, salmon, quinoa, omega 3, ibs safe, beginnerThis Low FODMAP Salmon with Quinoa and Vegetables recipe is designed for easy meal planning and preparation. It serves 2 people and can be made in 35 minutes. Great for weekly meal prep and family dinners.