This hearty, healthy, baked salmon recipe is the perfect low FODMAP dish to add into your rotation.
Rich with flavours of dill and mint, with a tang from lemon and yoghurt, your taste buds are in for a treat.
This recipe is from The Beauty Chef Gut Guide, a recipe book of wholefood recipes, with a selection of low FODMAP options.
- extra virgin olive oil, for drizzling
- 190g (6½ oz, 1 small) fennel bulb, halved, trimmed, cored & thinly sliced
- 1 leek, green part only
- 2 large handfulls dill, coarsely shopped, plus extra to serve
- 60ml (2 fl oz/ ¼ cup) freshly squeezed lemon juice & finely grated zest of 1 unwaxed lemon
- sea salt & freshly ground black pepper, to taste
- 4 x 150-200g (5½-7oz) skinless centre-cut salmon fillets, pin-boned
- 125g (4½oz/ ½ cup) goat’s or sheep’s yoghurt
- 1 large handful mint, coarsely shopped plus extra to serve
- 35g (1¼ oz/ ¼ cup) pine nuts, lightly toasted
- 1. Preheat the oven to 200°C (400°F/ Gas Mark 6)
- 2. Drizzle some olive oil into the bottom of a 30cm x 20 cm (12in x 8in) baking dish. Add the fennel, leek and half od the dill. Drizzle with a little more than half the lemon juice. Season with salt and pepper. Toss to combine. Cook in the oven for 10 minutes, or until the vegetables begin to soften.
- 3. Remove the dish from the oven and arrange the salmon pieces on top of the vegetables.
- 4. Drizzle with some oil, pour over a little more lemon juice and season with salt and pepper. Top each salmon fillet with a dollop of yoghurt, spreading it over the surface in an even layer.
- 5. Scatter with mint, some dill and the lemon zest. Return the dish to the oven and bake for another 10 minutes, or until the salmon is almost completely cooked through (or until cooked to your liking).
- 6. Serve the fish scattered with more mint, the remaining dill, pine nuts and a drizzle of extra-virgin olive oil.
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