This salmon dish is my creation, but I hardly can take too much credit as it is so simple. This is such an easy recipe that only takes a few minutes to prepare as slicing the scallions is the only laborious task. I love this recipe at the end of a long day. Without a lot of work and time, I have a tasty and gourmet dinner. My husband is thrilled and eats it down, every last drop (yes he even drinks the sauce!). And I get my belly friendly dinner.

How is it belly friendly?

  • Omega 3 fatty acids. Salmon is high in them and they are anti-inflammatory and therefore ease the inflamed intestines
  • Ginger is also anti-inflammatory as strengthens the muscle movements of the GI tract
  • By only using the green parts of the scallions, this recipe can remain low in FODMAPs and therefore suitable for those with IBS or SIBO.
  • Gluten free soy sauce, so this is gluten free and good for those with gluten intolerance and Celiac

  • Prep Time: 5 minutes
  • Cook Time: 15-20 minutes
  • Servings: 2


1 pound salmon (halved)

2-3 scallions (green parts only, chopped)

2 heaping tablespoons ginger (grated)

⅕ cup soy sauce (opt for a low-sodium and gluten-free version)

1 tablespoon sesame oilIMG_3391


  1. Preheat oven to 325 degrees F.
  2. Place salmon in a small, oven safe pan or baking dish.
  3. Spread grated ginger over the salmon evenly.
  4. Sprinkle chopped scallions over salmon.
  5. Splash soy sauce over the salmon, enough to fully cover the sides and top (it will roll off, but that is why I use a close-fitting dish – so it doesn’t have far to roll).
  6. Drizzle with sesame oil.
  7. Bake for 15-20 minutes to desired doneness.


Nutrition Information

Per Serving:  Calories: 409; Total Fat: 21g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 9g; Cholesterol: 125mg; Sodium: 964mg; Potassium: 1278mg; Carbohydrate: 4g; Fiber: 1g; Sugar: 1g; Protein: 47g

Nutrition Bonus:   Iron: 20%

This recipe is mine, but was written and posted on Further Food. For more recipes from them, check out their website.

Photo credits to Further Food.

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