This Low-FODMAP Marinated Baked Salmon recipe is moist, tender, and full of the flavors of garlic-infused olive oil, basil, and lemon.
The recipe I’m sharing with you today is my favorite salmon recipe. In fact, when I first cooked salmon years ago, this is the recipe I used. I picked a good one! It’s from allrecipes.com. However, I just took a look at the original recipe and realized that my recipe has really morphed over the years. I guess the basics are still there, but I have gradually adjusted some of the ingredients to suit our tastes.
I think the delicious blend of garlic-infused oil, basil and lemon makes the salmon very moist and flavorful! Oftentimes I make the marinade the night before and let the salmon marinate overnight. All I have to do the next day is pop it in the oven and make a couple of side dishes. Simple!
What can be served with Low-FODMAP Marinated Baked Salmon?
Try one of my low-FODMAP salad recipes:
- Beet and Goat Cheese Salad
- Arugula Salad with Tomatoes and Avocado
- Classic Potato Salad
- Creamy Feta Pasta Salad
Or a low-FODMAP side dish:
This recipe is only as good as the salmon it’s made with, so be sure to get a good quality. My favorites are wild-caught King and Sockeye salmon. Enjoy!
Marinated Baked Salmon
Ingredients
- 1/3 cup FODY Garlic Infused Oil* (or extra virgin olive oil)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 4-oz. salmon fillets
Instructions
- In a glass measuring cup, measure out the garlic-infused olive oil. Add the lemon juice, parsley, basil, salt and pepper and stir to combine.
- Rinse and pat dry the salmon fillets. Place salmon in a large resealable plastic bag and pour in the oil mixture. Shake lightly to evenly distribute the marinade. Refrigerate for at least one hour or overnight.
- Preheat oven to 375° F. Place fillets on a large piece of aluminum foil. Fold foil to enclose salmon and seal. Place foil packet in a large baking dish. Bake for 25 to 30 minutes, or until salmon flakes easily with a fork.
Notes
Update 05/01/14: I now like to make this recipe now with FODY Garlic Infused Olive Oil (affliate link), instead of minced garlic, to make it low-FODMAP.
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Pan-seared salmon is still the perfect healthier week night meal. It will take extremely little time (10 minutes maximum ), you end up with a perfectly seasoned fillet with deliciously crispy skin.The only small drawbacks: It can get a tiny messy if the oil splatters, and also your kitchen might begin to smell like the sea (that could be good or a lousy thing, based on the individual.) Even now, it is beneficial to have an open window near or a lover over the stove.And start you just seasoning salmon know!Here you came to know stove top salmon,with stunning ingredients