4 Salmon Filets (4-6 oz) (fresh or frozen and thawed)
4 Garlic Cloves
4-8 tbsp. Butter (sub. Extra Virgin Olive Oil for non dairy )
Salt and Pepper to taste
Cut butter into 1 tbsp sized pad, place each pad on foil lined baking sheet. Sprinkle salt and pepper over butter, roughly the size each filet will be. sprinkle half of each minced garlic clove over butter (or oil). The goal here is to have enough garlic for the bottom and top of each filet. Place salmon filets on top of seasoned butter (or oil). If your filets have skin on, place skin side up. Next put either 1/2 to 1 tbsp of butter on top of filets, for oil drizzle over top of each filet. Sprinkle each filet with remaining minced garlic, salt and pepper. Place shelf near top of the oven. Bake for 15 minutes (or until the filets are firm, opaque and flesh flakes easily with fork).
As I did more and more research on foods that are easy to digest it became more clear to me that fresh produce was going to be difficult to work into a low fiber and low reside diet. One of my saddest discoveries of foods that I would have to cut out was salads. I love a good raw kale salad with just herbed and spiced balsamic vinegar and maybe a little parmesan cheese. Raw kale was completely out of the question but there was still a salad option left. Butter lettuce (also known as Bibb lettuce)! I buy a whole head at a time (if available) and enjoy with my quick balsamic dressing. I like to stack a few leaves of the butter lettuce in a bowl and pour the dressing over top. *Bonus* Dried cranberries can be added for a little color and balance in flavor.