Salmon on wilted spinach with avocado.

• Salmon — 6 oz (1 fillet (or leftover))
• Spinach — 2 cups
• Garlic-infused olive oil — 1 Tbsp
• Avocado — 1¼ oz (¼)
• Lemon
• Sea salt

1. Sear the salmon skin-side down 4–5 minutes, flip under a minute (or warm leftover).
2. Wilt the spinach in the oil 1–2 minutes; season.
3. Plate spinach, top with salmon and avocado; squeeze lemon.

Garlic-infused olive oil (not fresh garlic) is the low-FODMAP trick — garlic's FODMAPs aren't oil-soluble, so the flavor crosses but the irritants don't. ¼ avocado is the Monash per-sitting cap.

Calories ≈ 550 kcal · Protein 42 g · Carbs 5 g · Fat 42 g · Fiber 4 g

Crisp-skin sear per Serious Eats' Food Lab: dry, cook mostly skin-side to 120–130°F (49–54°C), brief flip.

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.