Salmon fillets topped with herbs and crumbled feta cheese, baked until browned, this Low FODMAP Feta Crusted Salmon is a tasty main dish recipe.
Perfectionism
I’ve been making this salmon dish for years now, but haven’t gotten myself to post the recipe yet. I wasn’t satisfied with the photos, but they weren’t bad enough to justify shooting them again. So I found myself in sort of a perfectionism paralysis. I have long considered myself as a perfectionist, but I only recently figured out the truth about being one. Perfectionism is a coping mechanism, not a personality trait.
In this capitalistic and superficial society that only cares about achievement and looks, being a perfectionist can be an asset. It just depends on who is benefiting. Turns out, it wasn’t me. Sure, companies (and algorithms) benefit from workers being perfectionists because they get to enjoy the outputs. The outstanding, impeccable, valuable fruits of labor. And I reveled in the praise and attention. But more importantly I reveled in the safety, which is really getting to the heart of the matter. Perfectionism was a coping mechanism. If I could look perfect, perform perfect, be perfect, it would keep me safe from ridicule, criticism, and outcast. I have news: nothing will protect you from that! What perfectionism did instead was cause me burnout.
You may look at my photos and not see anything wrong with them, but I see all the little flaws. How the feta should have been browned more, how I couldn’t get the white balance quite right. I’ve always felt that recipe blogging and photography does require a certain amount of unrealistic perfectionism. I remember reading a book about a woman working at a food magazine (I think it’s Delicious!: A Novel by Ruth Reichl, but can’t be completely sure). The scene that stood out to me was the main character witnessing a photo shoot where an assistant moved pieces of parsley with tweezers. While I don’t get that nit-picky, it lays out an impossible standard to live up to. Food blogging requires a lot of passion, and when that runs out, it’s hard to not get exhausted by it all.
The Salmon
I’m realizing that I have to accept that what I’ve done is good enough and just post it. I present this recipe as a recovering perfectionist. It’s a dish that my husband and I enjoy at least once a month. The photos are the best I could do at the time. While not perfect, I think the photos demonstrate and illustrate this Low FODMAP Feta Crusted Salmon recipe very well. You’ve got the herbs and sharp, salty feta, baked until just starting to brown on top. I like to serve it with a rice pilaf (try this recipe or this recipe) and steamed veggies.
How to Make Low-FODMAP Feta Crusted Salmon:
Time needed: 25 minutes
- Season the Salmon Fillets
Place salmon fillets, skin-side down, on foil-lined baking sheet. Brush lemon-oil mixture over top of salmon fillets. Sprinkle salmon with salt and pepper, followed by the basil and oregano. (Don’t spray foil with cooking spray! We want the skin to stick to the foil so it is easily separated from the salmon.)
- Top Salmon with Feta Cheese
Press 2 tablespoons crumbled feta cheese onto the top of each fillet.
- Bake salmon
Bake 10 to 15 minutes (depending on salmon thickness), or until salmon flakes easily with a fork and feta is starting to brown. Use a spatula to separate the salmon fillets from the skin. The skin should hopefully stick to the foil to make this easy to do.
- Serve
You may enjoy these other low-FODMAP salmon recipes from my collection:
Low FODMAP Feta Crusted Salmon
Ingredients
- 4 (4 oz.) salmon fillets
- 1/2 tablespoon lemon juice
- 1/2 tablespoon Fody Garlic Infused Oil (plain olive oil may be substituted)
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup crumbled feta cheese
- Fresh parsley and lemon wedges for serving (optional)
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with aluminum foil. Place salmon fillets, skin-side down, on foil-lined baking sheet.
- In a small bowl, whisk the lemon juice and garlic infused oil together. Brush over top of salmon fillets. Sprinkle salmon evenly with salt and pepper, followed by the basil and oregano.
- Press 2 tablespoons feta cheese onto the top of each fillet.
- Bake 10 to 15 minutes (depending on salmon thickness), or until salmon flakes easily with a fork and feta is starting to brown. (Use a spatula to separate the salmon fillets from the skin. The skin should hopefully stick to the foil to make this easy to do.)
- Serve with fresh chopped parsley and lemon wedges if desired.
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