What’s for dinner tonight?
Easy…mustard herb salmon with a freshly cooked veggie. You’ll have dinner on the table in no time at all. Plus, this salmon recipe will literally keep you running back for more with it’s mouth-watering flavor!
Salmon Buying Guide
Fresh or frozen wild salmon filets work just fine for this recipe.
If you opt for frozen salmon, just make sure to defrost it in the refrigerator overnight prior to cooking.
Try not to buy farm-raised salmon containing added red food dye to make it resemble the bright pink salmon color. The debate on farmed versus wild seafood continues regarding its environmental, health, and nutritional impact. To dive further into that debate, read this article.
These days you can also find sustainable farm-raised options (just to complicate things even more) that provide a good alternative. For a complete and perhaps overwhelming salmon-buying-guide, check out this site.
Making the Sauce
This delicious mustard herb sauce takes less than 5-minutes to throw together.
In a small bowl, mix together 1 minced garlic clove, chopped fresh rosemary, dried thyme, and then equal parts dry white wine, extra virgin olive oil, and dijon mustard. That’s it!
If you’re following the low FODMAP diet, just use garlic-infused oil and avoid adding actual garlic to the recipe.
Put It All Together
Salt and pepper your salmon fillets and then broil them for 2-3 minutes.
Next, remove the salmon from the broiler and smother it with the mustard herb sauce. My salmon had the skin on the bottom so you only need to coat the top and sides of the filets.
Continue broiling the salmon until cooked through. It typically takes about 10-minutes, but make sure to check on the fish to avoid over-cooking.
Serve the salmon warm and there you go, dinner is ready!
This recipe makes 2, 4oz servings of salmon.
Per serving: 178 calories, 4g carb, 21g protein, 8g fat, 1g fiber
- Paleo- yes
- Vegetarian/Vegan- no
- Low FODMAP- yes, but use garlic-infused oil in place of whole garlic
- Gluten free- yes
- Grain free- yes
- Dairy free- yes
- SCD- yes, but not while completing the introductory phases
- 2, 3-4 ounce salmon fillets
- 1 garlic clove, minced*
- 1/4 teaspoon finely chopped fresh rosemary
- 1/8 teaspoon dried thyme
- 1 tablespoon dry white wine
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- Lemon for garnishing (optional)
- Set your oven or toaster-oven to broil.
- Pat your salmon fillets dry and then sprinkle with salt and pepper. Place on a non-stick baking tray.
- Broil the salmon for 2 to 3 minutes, and then remove from the oven.
- Meanwhile, mix together the rest of the ingredients in a small mixing bowl. Pour the mustard herb sauce over the top and sides of the broiled salmon fillets.
- Place the salmon back into the oven and broil for 7 to 10 more minutes or until the salmon is completely cooked.
- *Do not use garlic if following the low FODMAP diet. Instead, use garlic-infused oil.
- Per 4oz serving: 178 calories, 4g carb, 21g protein, 8g fat, 1g fiber