I love this ease of this super simple salmon dish. As someone who has only recently progressed to eating salmon (from a previous non-fish eater), the additional flavours are just beautiful. The kids and hubby loved, I loved it, it’s protein packed, low carb, low FODMAP and full of goodness. Plus it really could not have been easier and quicker to make, so you really couldn’t ask for more from a meal! I have two slight variations – both equally delicious so I thought I’d hit you with 2 in one go.
Rate this recipe!
| Prep Time | 5 mins |
| Cook Time | 15-20 mins |
| Servings |
people
|
Ingredients
- OPTION ONE
- 4 salmon filets
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1/4 tsp paprika
- sea salt and black pepper
- 1 tbsp spring onions chopped (green parts only for low FODMAP version)
- 1-2 tbsp fresh dill chopped
- 1 lemon sliced
- OPTION TWO
- 1 tbsp butter
- 1 tbsp Dijon mustard
- 2 tsp maple syrup
- 1/3 cup pecans chopped
- 1 tbsp fresh parsley chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to around 180oC and place the salmon fillets into a baking dish.
- OPTION ONE. Combine the maple, mustard, paprika and salt and pepper and spread it over the top of the salmon.
- Sprinkle the spring onions and dill on top and bake in the oven for around 15-20 minutes.
- Remove from the oven, scatter the lemon slices on top and serve.
- OPTION TWO. Warm the butter, mustard and maple in a small pan, then add in the pecans and parsley and mix.
- Spread over the top of the salmon and bake in the oven for around 15-20 minutes.
Share this Recipe
Sooooo nice and really simple. Used whole grain mustard and it was still tasty! ?
Thanks! Glad you enjoyed it.
What a delicious recipe. I love the Dijon flavor paired with the maple syrup. I will be making this on a regular basis.