Low FODMAP Baked Lemon Herb Salmon with Potatoes and Tomato
Delightfully simple, healthy, and perfectly gut-friendly!
By Matt Williamson
40 minutes | serves: 1
Chef's tip: you can substitute the salmon for chicken fillet. If you do, adjust the cooking time accordingly to ensure chicken is cooked through. You could also serve about 60g steamed or raw baby spinach on the side.
150g salmon fillet
160g new potatoes, thinly sliced
60g cherry tomato, cut in halves
2 tbsp extra virgin olive oil
Juice and finely grated zest of ¼ of a large lemon
2-3 springs parsley, leaves picked and finely chopped
1 big spring thyme, leaves picked and finely chopped
Salt and pepper to taste
Preheat the oven to 200C/180C fan.
Marinate the salmon with a big pinch of salt, pepper, the lemon zest, 1 tbsp of the oil, and ½ the herbs and put to one side.
Toss the potatoes with the remaining oil and season with salt and pepper and layout evenly on a baking tray top with the tomatoes and bake for 15 minutes until the potatoes are cooked and the tomatoes have collapsed.
Top with the salmon fillet and bake for Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Squeeze over the lemon juice and top with the remaining herbs to serve.