Low FODMAP Herb-Crusted Salmon with Zucchini

Total time35 min

Prep time15 min

Cook time20 min

Low FODMAP Herb-Crusted Salmon with Zucchini

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
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¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp olive oil, divided
½ tsp salt

For the zucchini

3 medium zucchini (about 1.5 lb total), cut into ½-inch half-moons
1 tbsp olive oil
¼ tsp salt
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a small bowl, combine the finely chopped basil, finely chopped parsley, and 1/4 tsp of the salt. Stir to mix evenly and set aside.
2
Pat the salmon fillets completely dry with paper towels. Season the flesh side of each fillet with the remaining 1/4 tsp salt, then press the herb mixture firmly onto the flesh side of each fillet so it adheres in an even layer.

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