Low FODMAP Buttery Lemon Herb Salmon

Total time25 min

Prep time10 min

Cook time15 min

4.5

(24)

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil

For the sauce

3 cloves garlic, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
½ cup chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp apple cider vinegar
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tbsp unsalted butter

For serving

1 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the salmon fillets dry with paper towels, then season both sides evenly with the sea salt and black pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases cleanly from the pan.

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