Low FODMAP Lemon Herb-Crusted Salmon

Total time30 min

Prep time15 min

Cook time15 min

5.0

(12)

Salmon is one of those proteins that feels genuinely special on the plate, and this herb-crusted version delivers a restaurant-worthy result with minimal fuss. The crust is a vibrant mix of flat-leaf parsley, chives, and lemon zest bound together with garlic-infused oil — that last ingredient is the quiet hero here, bringing real depth of flavor without any of the fructan load that comes from using whole garlic or onion. A thin layer of Dijon mustard acts as the glue, helping the herb mixture cling tightly to each fillet so you get a gorgeous, fragrant crust after just 12 to 15 minutes in a hot oven. For anyone navigating a low-FODMAP approach, finding bold, satisfying weeknight dinners can feel like a constant puzzle, and this one solves it cleanly — every ingredient earns its place and nothing is a hidden trigger. The skin-on fillets roast up with crispy edges and a perfectly opaque, tender center, and the whole thing comes together on a single parchment-lined baking sheet. Squeeze a lemon wedge over the top right before eating and it absolutely sings. This one serves four, making it an easy choice for a family dinner or a week of satisfying lunches.

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on
2 tbsp garlic-infused oil, divided
1 tbsp dijon mustard
½ cup fresh flat-leaf parsley, finely chopped
3 tbsp fresh chives, finely chopped
1 tsp lemon zest (from about 1 lemon)
½ tsp kosher salt
¼ tsp black pepper, freshly ground

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and brush it lightly with 1 tbsp of the garlic-infused oil.
2
In a small bowl, combine the parsley, chives, lemon zest, salt, and pepper. Drizzle in the remaining 1 tbsp garlic-infused oil and stir until the herbs are evenly coated and the mixture holds together loosely when pressed.

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