Recipe: Low FODMAP Thai Ginger SalmonDescription: Pan-seared salmon with fragrant ginger, lime, and Thai flavors using green beans, bok choy, and coconut milk. An IBS-friendly Asian fusion dish.Serves: 4 people Total Time: 25Difficulty: Easy to follow Ingredients needed: 4 piece salmon fillets, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon coconut oil, 2 tablespoon ginger, 200 g green beans, 200 g bok choy, 0.5 cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 piece limeInstructions: Season the salmon fillets with salt and black pepper. Heat coconut oil in a large skillet over medium-high heat. Add ginger and sauté for 1 minute until fragrant. Add salmon fillets, skin-side down, to the skillet. Cook for about 4-5 minutes until skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through. Remove salmon from the skillet and set aside. In the same skillet, add green beans and bok choy. Sauté for 4 minutes until just tender. Add coconut milk, fish sauce, and lime juice to the skillet. Stir well to combine, simmer for 2 minutes to heat through. Return the salmon to the skillet, spooning the sauce over the fillets. Cook for an additional 1 minute to warm through. Serve the salmon with the green beans and bok choy, garnished with lime wedges.Perfect for: Meal planning, weekly preparation, home cooking Tags: low FODMAP, Thai, seafood, quick, healthyThis Low FODMAP Thai Ginger Salmon recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 25 minutes. Great for weekly meal prep and family dinners.