Low FODMAP Sheet Pan Dinner with Salmon and Bok Choy

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

Olive oil

2 tablespoons lemon juice

2 tablespoons gluten-free tamari or coconut aminos

2 teaspoons toasted sesame oil

2 tablespoons finely minced fresh ginger

1 tablespoon sesame seeds

Sea salt

1/4 teaspoon cayenne pepper (optional)

10 baby turnips (with their greens, if possible)

4 baby bok choy (sliced 1-2 inch thick (see note)

Four 6-ounce salmon fillets (skin-on)

Directions

Preheat the oven to 450 degrees F.

In a medium mixing bowl, whisk together 2 tablespoons of olive oil, lemon juice, tamari, sesame oil, ginger, sesame seeds, 1/2 teaspoon sea salt and cayenne (if using).

Remove the turnip greens and toss any dried out or gnarly ones. Roughly chop the rest. Quarter the baby turnips (you want 1/2-inch thickness for the wedges).

On a baking sheet, toss the turnips with 1 tablespoon of olive oil and season lightly with salt. Roast in the oven until tender and beginning to shrivel, 7 minutes. Remove the pan and add the bok choy, turnip greens with half the marinade. Toss until combined and arrange in an even layer. Nestle the salmon fillets (skin-side down) into the vegetables, making sure each piece is making contact with the pan. Drizzle the remaining marinade over the salmon and use your spoon to make sure they’re fully coated.

Place the sheet pan in the oven and roast until the greens are beginning to crisp and the salmon is tender, about 7 minutes for medium-rare.

Serve the salmon immediately over rice.