Candida Diet Friendly Grilled Lemon Salmon
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 3 tbsp garlic-infused oil, divided
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For serving
- lemon wedges, for serving
- 2 tbsp scallion tops, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together 2 tbsp of the garlic-infused oil, the lemon juice, lemon zest, Dijon mustard, thyme, parsley, salt, and pepper until combined.
- 2
Place the salmon fillets in a shallow dish and pour the marinade over them, turning to coat. Reserve 2 tbsp of the marinade in a separate small bowl before adding the salmon — this reserved portion will be used as a finishing glaze. Marinate at room temperature for 20 minutes.
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