Low-FODMAP Marinated Baked Salmon

This Low-FODMAP Marinated Baked Salmon recipe is moist, tender, and full of the flavors of garlic-infused olive oil, basil, and lemon.

The recipe I’m sharing with you today is my favorite salmon recipe. In fact, when I first cooked salmon years ago, this is the recipe I used. I picked a good one! It’s from allrecipes.com. However, I just took a look at the original recipe and realized that my recipe has really morphed over the years. I guess the basics are still there, but I have gradually adjusted some of the ingredients to suit our tastes.

I think the delicious blend of garlic-infused oil, basil and lemon makes the salmon very moist and flavorful! Oftentimes I make the marinade the night before and let the salmon marinate overnight. All I have to do the next day is pop it in the oven and make a couple of side dishes. Simple!

What can be served with Low-FODMAP Marinated Baked Salmon?

Try one of my low-FODMAP salad recipes:

• Beet and Goat Cheese Salad
• Arugula Salad with Tomatoes and Avocado
• Classic Potato Salad
• Creamy Feta Pasta Salad

Or a low-FODMAP side dish:

• Cheddar Broccoli Millet
• Cheesy Baked Quinoa and Spinach
• Herbed Basmati Rice

This recipe is only as good as the salmon it’s made with, so be sure to get a good quality. My favorites are wild-caught King and Sockeye salmon. Enjoy!

Print

Marinated Baked Salmon

Low-FODMAP, Gluten-Free, Dairy-Free

Course Main Course

Keyword basil, garlic oil, marinated, salmon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 1 hour hour

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1/3 cup FODY Garlic Infused Oil* (or extra virgin olive oil)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 4-oz. salmon fillets

Instructions

• In a glass measuring cup, measure out the garlic-infused olive oil. Add the lemon juice, parsley, basil, salt and pepper and stir to combine.
• Rinse and pat dry the salmon fillets. Place salmon in a large resealable plastic bag and pour in the oil mixture. Shake lightly to evenly distribute the marinade. Refrigerate for at least one hour or overnight.
• Preheat oven to 375° F. Place fillets on a large piece of aluminum foil. Fold foil to enclose salmon and seal. Place foil packet in a large baking dish. Bake for 25 to 30 minutes, or until salmon flakes easily with a fork.

Notes

*You could also use my Homemade Garlic Infused Oil.

Update 05/01/14: I now like to make this recipe now with FODY Garlic Infused Olive Oil (affliate link), instead of minced garlic, to make it low-FODMAP.

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