This simple baked salmon is a great go-to dish when you're short on time and energy, since it only requires about 30 minutes and just a few ingredients! Also, it happens to be low FODMAP, making it a great, easy option for those following a low FODMAP plan. However, since salmon is a nutritious protein option with potential anti-inflammatory benefits due to its rich omega-3 fatty acid content, this recipe is a great option for anyone, whether or not you are following a low FODMAP plan!
Ingredients (serves 4):
16 oz (1 lb.) salmon, raw
2 Tbsp reduced sodium soy sauce
1 tsp rice wine vinegar
Nonstick cooking spray
Directions:
1. Combine mustard, soy sauce and rice vinegar in a small bowl by mixing with a spoon until well combined.
2. Place salmon in a large plastic bag. Drizzle mustard mixture over salmon, close bag and massage the marinade in the fish by pressing and kneading with your hands over the plastic. You can also give the bag a quick shake after the marinade is gently massaged into the salmon - you just want to make sure the marinade sticks to the top of the salmon! Place bag with salmon in the refrigerator for approximately 20-30 minutes. You may want to start preheating the oven to 350 degrees Fahrenheit at this time.
*If you are short on time, you can just add the sauce directly on top of the salmon and gently massage it on top, then place in preheated the oven.
3. Spray casserole dish with nonstick cooking spray. Remove salmon from bag and place in casserole dish. Bake in oven at 350 degrees Fahrenheit for approximately 25 minutes, or until an internal temperature reads 145 degrees Fahrenheit. Enjoy!
Nutritional Analysis Per Serving (1 serving = ~4 oz salmon)
Calories 215 calories, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 67 mg, Carbohydrates 1 g, Fiber 0 g, Protein 23 g, Sodium 414 mg, Calcium 14 mg
*Note: If you need to follow a gluten free diet, you can swap out the soy sauce for a gluten free tamari.
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