Salmon topped with radish and herb salad on a plate

Salmon with Herb and Radish Salad

Salmon is one of my favorite protein sources. High in vitamin B12 and omega-3 fatty acids, this pink-fleshed fish is one of the country's most popular sources of seafood. However, in preparation, it is often bogged down with heavy ingredients like butter and cream, which is not ideal for IBS management. Salmon is rich enough on its own and does not need much fuss to bring out its flavor.

Acidic elements pair well with salmon as they cut through the fattiness. In this recipe, you will top your fish with a bright herb and radish salad dressed with fresh lemon juice. Serve this low-carb main dish alongside your favorite gut-friendly vegetables. If you are not a fan of fish skin, you can use skinless fillets.

Makes: 4 servings
Serving Size: 1 fillet with about a 1/4 cup salad
Prep Time: 15 minutes
Cook Time: 8-10 minutes

Ingredients for salmon with herb and radish salad

  • 4 skin-on salmon fillets (about 5 oz. each)
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 medium radishes, thinly sliced (about 1/2 cup)
  • 1/2 cup packed fresh dill leaves, chopped
  • 2 tablespoons fresh oregano leaves, chopped
  •  10 mint leaves, chiffonade
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 1 teaspoon lemon zest (from about 1/2 lemon)
  • 2-3 tablespoons lemon juice (from about 1/2 lemon)

Directions for salmon with herb and radish salad

  1. Pat salmon fillets dry with a paper towel. Season on both sides with salt and pepper.
  2. Heat canola oil in a medium sauté pan over medium-high heat. Once the oil is hot, add fillets skin-side down and cook for about 4-5 minutes. Flip fillets over and cook for another 3-4 minutes, until opaque all the way through and remove from heat. If you prefer salmon on the medium side, remove it from heat sooner.
  3. While the fish is cooking, make the salad. In a medium bowl, gently combine the sliced radishes, dill, oregano, mint, and parsley. Add lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil and gently mix to coat all ingredients. Add more lemon juice and olive oil if needed to fully coat the salad. Season with salt and pepper to taste.
  4. Transfer salmon fillets (skin-side up) to a serving platter and top each piece with salad. To maintain a crispy skin, add the salad at the last minute.

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Nutrition facts

Per Serving

  • calories: 195
  • carbohydrates: 2g
  • fat: 10g
  • potassium: 54mg
  • protein: 24g
  • saturated fat: 2g
  • sodium: 213mg
  • sugar: 1g
Photograph by Catie Duckworth. All rights reserved. Used with permission.

Disclaimer: IrritableBowelSyndrome.net does not provide any express or implied warrant toward the content or outcome of any recipe.


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