Leftover salmon over butternut and kale.

• Cooked salmon — 4¼ oz (flaked)
• Butternut squash — ⅓ cup, roasted
• Kale — 1 cup
• Garlic-infused olive oil — 1 Tbsp
• Pumpkin seeds — 1 Tbsp
• Lemon
• Sea salt

1. Warm the butternut in the oil; add the kale with a splash of water to wilt.
2. Add the flaked salmon to warm. Finish with pumpkin seeds and lemon.

Use leftover salmon to make this a 5-minute reheat. Roast the butternut once on Sunday in a big batch; ⅓ cup per bowl makes the batch stretch across the week.

Calories ≈ 495 kcal · Protein 34 g · Carbs 16 g · Fat 35 g · Fiber 4 g

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.