R&M Dietetic

(Updated 2017) by Lee Martin MSc RD

This is my favourite recipe from my first week on the Low FODMAP diet.  Follow below for the full recipe…….

Serves 1

Ingredients:

1 good quality salmon fillet, washed and patted dry with kitchen paper

A few fresh rosemary leaves & a pinch of dried oregano

1 tbsp (tablespoon) garlic infused oil

½ lemon, juice only

Pinch of salt

4 tbsp oil (rapeseed / olive)

2 medium sized baking potatoes, cut into half (or quarters if you prefer)

Instructions:

Heat the oven to 200°C. Put 2 tbsp oil in a medium sized baking tray and roll the potatoes in this and bake for 40 minutes turning a couple of times.

Mix all the other ingredients together in a small pouring jug to make a dressing.

Place the Salmon in a small baking tray and pour ¾ of the dressing over.

   

Bake the fish in the oven for about 8-10 minutes (uncovered)

Remove fish and pour juices back over the Salmon.

Serve with the roast potatoes and pour ¼ of the dressing left over the potatoes and around the plate.

  

This can be served with vegetables or a side salad.

For example roast some vegetables during the last 20 minutes of cooking the potatoes.

Time: 50 minutes

Preparation: 10 minutes

Cooking: 40 minutes

Alternative: Use different herbs / fish / vegetable servings / try boiled potatoes

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Want more information on the low FODMAP diet and IBS? Click here. Or for dietitian approved low FODMAP recipes click here.

We recently travelled around the world and blogged about following a modified FODMAP diet. See more on our FODMAP diet travel section.

 We offer reduced rates for Skype consultations anywhere in the world. For more information and for contacting R&M Dietetic you can enquire here or email info@rmdietetic.com

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