Low FODMAP Dill & Mint Marinated Salmon | Cook for Your Life

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Low FODMAP Dill & Mint Marinated Salmon

Name: Low FODMAP Dill & Mint Marinated Salmon
Prep time: 20
Cook time: 90

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20 min prep

90 min total

4 servings

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14 ingredients

Dill and salmon were meant to go together. This simple low FODMAP dill and mint marinated salmon makes a super delicious treat of simple grilled salmon. Add a dollop of yogurt sauce and you’ll have... a nutritious feast.

To minimize the effects of grilling, marinate the salmon prior to cooking. Be sure to use a low flame and add fresh vegetables to your meal.

24 ounces salmon, cut into 6 ounce portions
½ cup extra virgin olive oil
¼ cup lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 scallion, sliced (only use green part of scallion)
1 teaspoon salt
1 teaspoon pepper

Mint Yogurt Sauce

1 cup lactose-free plain yogurt
¼ cup olive oil
½ cup mint, chopped
¼ cup dill, chopped
1 teaspoon salt
1 teaspoon pepper

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Nutrition Facts

Calories

763 cals

Fat

65 g

Saturated Fat

12 g

Polyunsaturated Fat

11 g

Monounsaturated Fat

36 g

Carbohydrates

7 g

Sugar

5 g

Fiber

1 g

Protein

39 g

Sodium

713 mg

Directions

Place portions of salmon into a baking dish large enough to fit the fish in a single layer.
In a small bowl, mix the olive oil, lemon juice, dill, mint, green part of scallion, salt, and pepper together until combined. Rub the marinade evenly over the pieces of fish. Wrap with plastic wrap and refrigerate for at least 1 hour.
Preheat grill.
Place the fish carefully on the grill, flesh side down. Cook until the fish lifts easily from the grill. That is when it's ready to flip. Do not force it off the grill if it is sticking. Give it another minute and it will come off easily. Flip the fish to the skin side and depending on thickness, cook for about 5 to 8 minutes or until the fish is flaky and cooked through.
In a small bowl, whisk together the yogurt, oil, mint, dill, salt and pepper. Refrigerate the yogurt sauce until ready to serve with salmon.

Chef Tips

A rough rule of thumb for grilling fish is 10 minutes total per inch of thickness. That means if your salmon steak or fillet is 1-inch thick at the thickest point – you should cook it 5 minutes a side. If you cook it longer on one side so that it lifts easily, it won’t need to cook so long on the other.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Low FODMAP Dill & Mint Marinated Salmon