Baked Salmon (Lemon-Dill)

Low FODMAP baked salmon with garlic-infused olive oil, butter, lemon, fresh dill, and scallion greens.

Prep 10 min

Cook 15 min

Serves 4

Gluten-freeDairy-free option

Ingredients

• 4 skin-on salmon fillets, about 150 g (5 oz) each, patted dry
• 2 tablespoons garlic-infused olive oil
• 1 tablespoon salted butter (optional, for richness; leave it out to keep the dish dairy-free)
• 1 lemon: 1 teaspoon finely grated zest plus 2 tablespoons juice, plus wedges to serve
• 3 tablespoons chopped fresh dill, divided
• 2 tablespoons chopped scallion, green tops only
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Instructions

Prep the oven and fillets

1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
2. Pat the salmon dry on both sides and set the fillets skin-side down on the sheet, spaced a couple inches apart.
3. In a small bowl, whisk the garlic-infused oil, lemon juice, half the dill, salt, and pepper into a loose dressing.

Season and bake

1. Spoon the oil mixture evenly over the fillets, then scatter the lemon zest and scallion green tops on top.
2. Bake for 12 to 15 minutes, depending on thickness, until the salmon flakes with a fork.
3. Check the thickest part with an instant-read thermometer; the USDA safe minimum for fish is 145°F (63°C).

Finish and serve

1. If using butter, dot it over the hot fillets so the residual heat melts it into the pan juices.
2. Top with the remaining dill and let the salmon rest 2 to 3 minutes.
3. Serve with lemon wedges. Plain rice, potatoes, or a leafy salad round out the plate.

Tips & Substitutions

• No infused oil on hand. Make a batch of garlic-infused olive oil ahead of time, or use plain olive oil and use the lemon and dill for flavor. Fructans do not dissolve into oil, so the strained infusion carries garlic taste without them.
• Swap the herb. Fresh flat-leaf parsley or tarragon both work if you are out of dill. Add them at the end so they stay bright.
• Broil for color. Run the fillets under the broiler for the last 1 to 2 minutes if you want a browned top, watching closely so the herbs do not scorch.
• Starting from frozen. Thaw the fillets fully in the fridge and pat them very dry; excess water steams the fish instead of letting it roast.
• Skinless fillets are fine. They cook a minute or two faster, so start checking the temperature early.
• Add a crunchy top. Press a spoonful of crushed plain gluten-free crackers or gluten-free panko (no onion, garlic, inulin, or chicory root on the label) into the oil layer before baking for a light crust.

Why This Works

• Garlic flavor without the fructans. The garlic-infused oil delivers a savory base because garlic's fructans do not dissolve in oil, so strained garlic-infused oil carries the flavor without them.
• Onion note from the green tops only. Scallion greens carry the aroma you want while the fructan-heavy white bulb is left out entirely.
• Salmon is low FODMAP. Plain salmon is naturally low FODMAP at this serving.
• Lemon and dill are low-FODMAP. Both are low FODMAP at the amounts used and season the dish generously. If you plan to pile on other add-ons, look them up in the FODMAP Foods app to see how their ratings change with portion size.

Storage

Cool leftovers quickly and refrigerate in an airtight container for up to 3 days. Reheat gently in a covered dish at 300°F (150°C) or eat cold, flaked over salad. Cooked salmon freezes for up to 2 months; thaw overnight in the fridge before reheating, and expect a slightly softer texture.