Dijon Pecan Salmon Revisited
- Category : Low FODMAP Recipes, Main Dishes
Low FODMAP | Recipe
Ingredients:
- 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)
Instructions:
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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.
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In a small saucepan, melt butter over low heat. Stir in the Dijon mustard and maple syrup. Spread evenly over top of salmon.
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In a small bowl combine the pecans and parsley. Sprinkle over top of salmon.
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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.
