Low FODMAP Tray Baked Salmon and Veggies Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 11To prep: 5 minutesTo cook: 25-30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1579Calories: 377Protein: 33gFat: 22.7gSaturated Fat: 4.8gCarbohydrates : 7.9gCarbohydrates per 100g: 2.03gFibre: 7gSodium: 368mgPotassium: 1074mg Ingredients 4 x 120g salmon fillets, skin on 1 x 200g punnet cherry tomatoes 1 medium red capsicum, diced 1 medium zucchini, diced 1 Tablespoon garlic infused olive oil 80g reduced fat feta cheese Juice half one lemon 1 teaspoon smoked paprika 2 teaspoon dried oregano Freshly ground sea salt and black pepper Handful fresh parsley or coriander, chopped Method Preheat oven to 200C. In a baking dish or tray, add cherry tomatoes, red capsicum and zucchini. Drizzle olive oil and juice of half a lemon over the vegetables. Add paprika, oregano and a twist of sea salt and black pepper. Use your hands to coat the vegetable mixture with the olive oil and spices. Next, lay the salmon fillets (skin side up) on top of the vegetable mixture. Squeeze juice of half a lemon over the salmon fillets Bake for approximately 25-30 minutes or until the salmon and vegetables are cooked. Serve salmon and vegetables with crumbled feta and chopped herbs.
