Low FODMAP Mustard Salmon Traybake
Low FODMAP Mustard Salmon Traybake
Mustard + salmon = tasty combo! If there is one thing in life that we are sure of - it’s that you lovely humans LOVE a good traybake. They are quick to prep and then your oven does all the hard work while you do chores, watch Netflix, or put your feet up with a hot cup of tea.
This low FODMAP mustard salmon traybake will not disappoint. It gives you golden roasted potatoes, tender green beans and melt- in-your mouth salmon smothered in a ridiculously easy mustard sauce. Sound good?
FODMAP notes: We know it’s tempting not to portion out your courgette/zucchini and just throw whatever you have in the fridge on the tray. However, courgette/zucchini becomes high FODMAP quickly so make sure you follow our serving size recommendation below.
Ingredients
Make gluten freeTRAYBAKE
MUSTARD DRESSING
mayonnaise
FODMAP
Gluten Free
dijon mustard
FODMAP
pure maple syrup (optional - add to taste)
FODMAP
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Learn moreMethod
- Preheat the oven to 200ºC (390ºF) bake function. Line a roasting tray with baking paper/parchment paper.
- Scrub the potatoes so the skin is clean and then cut into bite-sized pieces. Trim the ends of the green beans. Slice the courgette/zucchini in half and then into bite-sized chunks. Check the salmon fillets for bones and remove them with tweezers if needed.
- Make the mustard dressing by mixing the ingredients together in a small bowl. Taste - if the dressing is too sour add a little pinch of sugar or a dash of maple syrup. If the dressing isn’t tart enough then add more dijon.
- Place the potatoes into the roasting tray and toss through the olive oil. Season with salt and pepper. Place in the oven and roast for 20 minutes, then add the courgette/zucchini and cook for another 10 minutes. Next, gently stir the vegetables, then add the salmon fillets and green beans and cook for a further 15 minutes.
- Remove from the oven. Season with salt and pepper. Add a squeeze of lemon juice to the salmon, then drizzle the salmon and veggies in mustard dressing. Serve the low FODMAP mustard salmon traybake hot with extra wedges of lemon.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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