Dill Salmon Breakfast Plate

This is breakfast fish done the simple way: a piece of salmon seared quickly in a pan, flaked over a slice of toasted gluten-free bread, and finished with fresh dill, a drizzle of olive oil, and a squeeze of lemon. It uses leftover salmon if you have it, so most mornings this is a five-minute plate. Everything here is low-FODMAP and gentle on digestion, with no onion, garlic, or wheat involved.</long_description> <parameter name="meta_description">Flaked salmon on gluten-free toast with fresh dill and olive oil — a fast, low-FODMAP breakfast ready in 10 minutes.

Ingredients

• 4 ozsalmon fillet, fresh or leftover cooked
• 1 slicegluten-free bread
• 1 tbspolive oil
• 1 tbspfresh dill, chopped
• 1 wedgelemon
• 1 pinchsalt
• 1 pinchblack pepper

Method

1. If using fresh salmon, heat 1/2 tablespoon olive oil in the pan over medium heat and cook the salmon for 3-4 minutes per side until opaque and flaky. If using leftover salmon, warm it in the pan for 1-2 minutes. 5:00
2. Toast the bread until golden. 2:00
3. Flake the salmon into large pieces with a fork right in the pan.
4. Pile the flaked salmon onto the toast and scatter the dill over the top.
5. Drizzle with the remaining olive oil, squeeze lemon over the top, and season with salt and pepper.