Low FODMAP Dijon Herb Salmon
Salmon is already a weeknight hero, and this herb-crusted version takes it somewhere genuinely special — tangy Dijon, bright lemon, and a trio of fresh herbs come together into a paste that caramelizes beautifully in the oven. The sear-then-roast method gives you crispy skin on the bottom and a fragrant, golden crust on top, all without any complicated technique. One of the trickiest parts of cooking this way is finding that garlic flavor without the fructans — garlic-infused olive oil solves that completely, delivering all the depth with none of the digestive drama. The maple syrup in the herb paste is just a touch, well within a gut-friendly threshold, but it rounds out the mustard and citrus in a way that tastes far more complex than the ingredient list suggests. Fresh parsley, dill, and chives keep everything vibrant and aromatic, and because this recipe leans on whole, simple ingredients, there's no label-reading anxiety involved. It serves four and comes together in under 30 minutes, making it just as practical as it is impressive.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp garlic-infused olive oil, divided
For the herb crust
- 2 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp maple syrup
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the salmon fillets dry with paper towels, then season both sides with the salt and pepper.
- 2
In a small bowl, stir together the Dijon mustard, lemon juice, lemon zest, parsley, dill, chives, maple syrup, and 1 tbsp of the garlic-infused olive oil until combined into a thick, spreadable paste.
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