This 5-ingredient low FODMAP walnut-crusted salmon recipe is an easy 20-minute main dish loaded with healthy omega-3 fatty acids. Pair this simple salmon with fluffy quinoa and a low FODMAP serving of roasted or steamed green beans.
- 2 (4 to 6-ounce) salmon fillets
- 2 teaspoons packed brown sugar
- 2 teaspoons reduced-sodium soy sauce (or tamari)
- 2 teaspoons Dijon mustard
- ¼ cup chopped walnuts
- Preheat the oven to 425°F. Arrange salmon fillets, skin side down, on a sheet pan lined with parchment paper.
- In a small bowl, whisk together brown sugar, soy sauce, and mustard. Brush the mixture evenly over the tops and sides of the salmon fillets.
- Gently press chopped walnuts onto the tops of the coated salmon fillets.
- Bake salmon for 4 to 6 minutes per ½-inch of thickness, or until done (flesh is opaque and separates easily with a fork). According to the FDA, salmon is considered done when a food thermometer inserted into the thickest part reads 145°F or the flesh is opaque & separates easily with a fork.
- Remove salmon from the oven and cool for a couple of minutes. The walnuts will be hot. Serve warm.
Low FODMAP Serving: One serving (1 salmon fillet) is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Low FODMAP
Keywords: low FODMAP salmon, low FODMAP fish, low FODMAP supper