Paprika-Crusted Salmon with Roasted Zucchini and Carrots

This bold, smoky salmon dinner comes together in under 20 minutes, making it perfect for busy weeknights when you still want something vibrant and satisfying. The salmon fillets get a generous rub of smoked paprika, lemon zest, salt, and pepper before being seared in a hot pan until the crust turns deep golden and the flesh stays tender and flaky inside. A quick paprika-infused olive oil drizzle ties the whole plate together with warmth and color. Alongside the salmon, ribbons of zucchini and carrot are roasted quickly at high heat until just tender with lightly caramelized edges, keeping their fresh, vegetal sweetness intact. This dish is fully low-FODMAP friendly, relying on garlic-infused olive oil instead of fresh garlic or onion for flavor, and uses only low-FODMAP vegetables in modest, well-tolerated portions. Whether you're managing IBS symptoms through the elimination phase of the Low-FODMAP Diet or simply looking for a quick, nutritious, gut-friendly dinner, this recipe delivers big flavor without the digestive distress. It's naturally gluten-free, dairy-free, and packed with omega-3s, fiber, and colorful vegetables.

Ingredients

• 2 filletssalmon fillets, about 6 oz each, skin-on or skinless
• 2 tspsmoked paprika, divided
• 1 tsplemon zest, from about 1 lemon
• 0.75 tspsalt
• 0.5 tspblack pepper, freshly ground
• 3 tbspGarlic-infused olive oil, divided; low-FODMAP substitute for garlic
• 1 mediumzucchini, sliced into ribbons with a peeler or mandoline
• 2 mediumcarrots, sliced into ribbons with a peeler
• 2 wedgeslemon wedges, for serving
• 1 tbspfresh chives, chopped, optional garnish, low-FODMAP in small amounts

Method

1. Preheat the oven to 425°F (220°C). Using a vegetable peeler, slice the zucchini and carrots lengthwise into thin ribbons and place them in a mixing bowl.
2. Toss the zucchini and carrot ribbons with 1 tablespoon of garlic-infused olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread evenly on a baking sheet.
3. Roast the vegetable ribbons in the preheated oven until just tender with lightly caramelized edges. 10:00
4. While the vegetables roast, pat the salmon fillets dry. In a small bowl, mix 1.5 teaspoons smoked paprika, lemon zest, remaining salt, and remaining pepper. Rub the mixture evenly over both sides of the salmon fillets.
5. Heat 1 tablespoon of garlic-infused olive oil in a large skillet over medium-high heat until shimmering.
6. Place the salmon fillets in the hot skillet, presentation-side down, and sear until a deep golden crust forms. 4:00
7. Flip the salmon fillets with tongs and cook on the other side until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). 3:00
8. In the small bowl, whisk together the remaining garlic-infused olive oil and remaining smoked paprika to make the paprika-infused drizzle oil.
9. Plate the roasted zucchini and carrot ribbons alongside the seared salmon fillets. Drizzle the paprika-infused oil over the top, garnish with fresh chives, and serve with lemon wedges.

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