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Healthy Brazilian recipe with salmon, sweet potato, and collard greens, adapted for low-FODMAP and IBS diets. Easy to prepare and rich in nutrients.
🥕 Ingredientes
- 2 salmon fillets (about 200g each)
- 2 medium sweet potatoes (peeled and cubed)
- 4 collard green leaves (stems removed, thinly sliced)
- 1 tablespoon extra virgin olive oil
- Juice of 1 Sicilian lemon (low-FODMAP)
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon turmeric powder
- 1 teaspoon freshly grated ginger (optional, test individual tolerance)
🔥 Preparación
- Preheat the oven to 200°C. Place the salmon fillets on a baking sheet, seasoned with salt, pepper, lemon juice, and half of the olive oil.
- Cook the sweet potatoes in boiling water for 15 minutes until tender. Drain and mash with a fork, adding turmeric and adjusting salt.
- In a non-stick skillet, heat the remaining olive oil and sauté the collard greens for 2-3 minutes until slightly wilted.
- Bake the salmon in the oven for 12-15 minutes, until fully cooked.
- Serve the salmon accompanied by the sweet potato purée and sautéed collard greens. Garnish with grated ginger if tolerated.
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