Low FODMAP roasted lemon garlic butter salmon
45 Minutes • Gluten-free • Low FODMAP • Serves 4 • This is one of the best salmon recipes I’ve tried. The combination of the herbs, the butter, the fish and the potatoes is wonderful. It’s a sheet pan recipe so it’s simpler to clean up. You can cook the salmon in the oven or in your Traeger smoker. Either way, it will be delicious!
INGREDIENTS:
1 pound fingerling or baby creamer potatoes, halved
1/4 cup + 3 tablespoons garlic-infused olive oil
Kosher salt and black pepper
2 lemons, 1 halved and 1 sliced
4 (5-6 ounce) salmon fillets
1/4 cup chopped fresh oregano
1 teaspoon smoked paprika
1 pinch red pepper flakes
4 tablespoons salted butter, sliced into 6 pieces
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/2 cup green olives, roughly chopped
2 tablespoons red wine vinegar
1 tablespoon gluten-free low sodium soy sauce
4 ounces feta cheese, broken into chunks
Baby arugula, for serving (optional)
DIRECTIONS:
Preheat oven or Traeger Smoker to 425° F and line a rimmed baking sheet with foil for cooking the salmon.
On a separate rimmed baking sheet, toss the potatoes with 1 tablespoon olive oil. Season with salt and black pepper. Arrange the lemon halves around the potatoes. Bake 35 - 40 minutes, or until tender.
To make the marinade: In a shallow bowl, combine 2 tablespoons garlic-infused olive oil, 2 tablespoons oregano, the smoked paprika, the red pepper flakes, and a pinch each of salt and pepper.
Lay the salmon fillets skin side down on the rimmed baking sheet lined with foil. Spoon and brush on the marinade. Add a pat of butter to the top of each filet. Arrange the lemon slices around the salmon.
Put in the oven with the potatoes or put this tray on your Traeger smoker preheated to High (425° F) and cook for 10 to 20 minutes, until the salmon reaches desired doneness.
To make the dressing: Combine the remaining 1/3 cup olive oil, the parsley, 2 tablespoons oregano, basil, olives, vinegar, and soy sauce.
To serve, divide the salmon (leave the skin on the foil as you serve), potatoes, and lemon slices between plates. Gently crumble the feta around the salmon, then spoon the dressing over everything. Add a handful of arugula (optional). Serve with a side salad such as our Simple Gem salad.
Original recipe inspired by Tieghan Gerard of Half Baked Harvest
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