Fructose Free Sheet Pan Salmon and Roasted Vegetables
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 2 medium zucchini, cut into ½-inch half-moons
- 2 medium carrots, peeled and cut into ¼-inch coins
- 1 small red onion, cut into 1-inch wedges
- 1 small head broccoli, cut into small florets (about 2 cups)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli, please tap it and change its rating to Red.
- 4 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper.
- 2
In a small bowl, whisk together 3 tbsp of the olive oil, the turmeric, ginger, garlic, lemon juice, lemon zest, and 3/4 tsp of the salt to form the marinade.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!