This delicious baked Low FODMAP Spicy Pepita Salmon is seasoned with garlic-infused oil and topped with spices and a crunchy pepita (pumpkin seed) crust.
It’s been a while since I posted a recipe. This was a rough winter and I feel like I’m finally emerging from my cocoon. Winters are usually difficult for me, this one especially so because of the illness and passing of my dog. My mom has also been in and out of the hospital the past few months. Fortunately she is doing a lot better and will hopefully have surgery soon to fix the problem. With all that was going on, I just couldn’t get myself to post anything, despite having a lot to share.
Self Care & Books
When times get stressful, I’ve found that it’s important to take care of myself. Which means making time to do things that I enjoy. This includes practicing yoga and jumping on the elliptical to boost my mood. Unfortunately I tend to withdraw from society when I am feeling low. I know it would be good to get out and see people, but it’s hard when I feel like I’m living in a fog. Instead, I ended up watching almost all the available seasons of The Great British Baking Show on Netflix and reading lots of books.
Some of the books I read were just OK, but the ones I really enjoyed and recommend are Where the Crawdads Sing by Delia Owens, Little Fires Everywhere by Celeste Ng, Once Upon a River by Diane Setterfield, and Americanah by Chimamanda Ngozi Adichie. I recommend any of these books if you want to get lost in a good story.
The Salmon
I’ve been feeling kind of ho-hum about salmon lately. I think I’ve eaten too much salmon over the years and got tired of it. Something more exciting was in order, so I decided to try a dish that was smokey and spicy. This Low FODMAP Spicy Pepita Salmon recipe is inspired by one I saw in Health magazine. I made changes to suit my tastes (and to make it low-FODMAP) and the result is a delicious, bold flavor with a crunchy topping. I like to serve this with salmon with roasted potatoes and steamed broccoli.
Try these other low-FODMAP salmon recipes from my collection:
Low FODMAP Spicy Pepita Crusted Salmon
Ingredients
- 4 (4 oz.) salmon fillets
- 1 tablespoon FODY Garlic Infused Oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Pinch cayenne pepper
- ¼ cup raw pepitas, finely chopped
- fresh cilantro or parsley (optional)
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with foil.
- Place salmon skin-side down on baking sheet. Brush top of salmon fillets with the garlic oil.
- In a small bowl, combine the paprika, cumin, salt, and cayenne. Sprinkle evenly over top of salmon.
- Sprinkle chopped pepitas evenly on top.
- Bake for about 10 to 12 minutes, or until salmon flakes easily with with a fork.
- Garnish with fresh cilantro or parsley if desired.
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