Low FODMAP Salmon with Roasted Lemon
Looking for a healthy dinner that’s packed with flavour, but light on FODMAPs? This low FODMAP salmon with roasted lemon will be a family favourite in no time!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 servings
- Category: lunch, dinner
- Method: BBQ
- Cuisine: american
Ingredients
- 2 tbsp olive oil
- 2 salmon fillets (about 1 lb), deboned
- salt and pepper to taste
- 1 lemon, washed and dried
- 1 bunch fresh dill
Instructions
- Preheat your BBQ to 400 degrees. Place two pieces of foil on your counter and drizzle a small portion of oil where you think each fish will be.
- Place the fillets on the tinfoil and sprinkle with salt and freshly ground pepper.
- Slice your lemon in half. Set one half to the side and cut the remaining half into very thin rounds. Cover each fish with lemon rounds (cover as much of the surface area as possible). Then divide the entire bunch of dill between each fish (you don’t have to stem them since we’ll be removing the dill before serving).
- Take out two more pieces of foil and lay them on top of each fish. Gently fold the edges of the foil over on themselves to make an airtight packet. Place the packet and the other half of your lemon on your pre-heated grill and cook for 15-20 minutes (the lemon may be ready a little sooner). The fillet is cooked when it’s a consistent colour throughout and it flakes when you poke it. The lemon is done when the edges have browned.
- Remove the dill from the fillets and squeeze the roasted lemon over each fillet using your BBQ tongs. Cut the fish into 4 pieces and serve immediately.
Notes
Recommended low FODMAP serving size – 4 oz fillet
This recipe can also be made in the oven! Just pop your fish packet and your lemon on a baking sheet and you’re good to go!