Dijon mustard and mayonnaise combine with dill to make a creamy sauce baked on top of salmon fillets in this Low FODMAP Dijon & Dill Salmon recipe.
I’ve had a really tough time this past month. My mom is sick in the hospital. I’ve talked on my blog before about my family’s health issues (here). My mom is a paraplegic. Last month, one thing led to another and she ended up in the hospital unable to breathe. She ended up with a tracheotomy and is now undergoing rehabilitation to help her breathe on her own again. It was quite serious and probably the most difficult thing my family has been through yet. However, the crisis seems to be over for now and the doctors are very positive that she will make a full recovery.
Despite all that has been going on, food has never been very far from my mind. I seem to find inspiration in the toughest of times. I guess it’s how I keep on going. While staying at my parents’ house, I was rifling through my mom’s pile of magazines and reading material, looking for something to read and occupy my troubled mind. I found a little recipe booklet put together by their insurance company. Inside, I came across this salmon recipe and immediately saw the potential for adapting it to be low-FODMAP and in my case, egg-free (and dairy-free) as well. It turned out delicious and I think I may have a new favorite salmon recipe. My favorite part – it’s so easy! See my version of Low FODMAP Dijon & Dill Salmon recipe below.
Try these other low-FODMAP salmon recipes from my collection:
Low FODMAP Dijon & Dill Salmon
Ingredients
- 1 lb. boneless skinless salmon fillets
- salt & pepper (I use about 1/4 teaspoon each)
- 3 tablespoons mayonnaise (Vegenaise for egg-free)
- 1 tablespoon prepared Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 teaspoon sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spritz lightly with cooking spray.
- Place salmon fillets on prepared baking sheet and season with salt and pepper.
- In a small bowl, combine the mayonnaise (or Vegenaise), Dijon mustard, dill, sugar and lemon juice. Stir until smooth and evenly combined.
- Spread dill mixture evenly over top of the salmon fillets. Bake for 12 to 15 minutes, or until salmon flakes easily with a fork.
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Needed a way to use up extra dill and this was perfect. Thanks!
Fantastic sauce! I served it over the fish at the end. Will definitely be making this again! Thank you!