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Dijon Pecan Salmon Revisited
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Low FODMAP | Recipe


  • 4 4-oz. boneless, skinless wild-caught salmon fillets
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground pepper
  • 1 tablespoon unsalted butter or vegan buttery spread
  • 1 tablespoon Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1/3 cup chopped pecans
  • 1 tablespoon chopped fresh parsley (1 teaspoon dried)


  • Preheat oven to 400 degrees F. Lightly grease a large baking sheet or shallow baking pan. Place salmon on sheet and sprinkle with salt and pepper.
  • In a small saucepan, melt butter over low heat. Stir in the Dijon mustard and maple syrup. Spread evenly over top of salmon.
  • In a small bowl combine the pecans and parsley. Sprinkle over top of salmon.
  • Bake for 10 to 15 minutes, or until salmon flakes easily with a fork. Note: if using a baking sheet, instead of a pan, the salmon might cook a little faster, so keep an eye on it.
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