Pecan Maple Dijon Salmon (Low-FODMAP)

About a year and a half ago, my husband and I found a salmon recipe that we really liked, but it was a lot of work to create.

So, as you know based on the concept of IBSTakesGuts, I decided to create a similar, easier version for the people who don’t have two hours to cook on a weeknight.

My pecan maple dijon salmon is that recipe! The prep work only takes a couple minutes and the baking is just a few more, so we love it for a simple dinner with restaurant-worthy taste. Please note that this recipe feeds two people (plan accordingly if you need more!), and it does have a few ingredients with daily FODMAP limits (pecans and maple syrup and Dijon mustard in the dressing) so don’t overdo.

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Utensils/appliances you’ll need:

  • A cutting board and knife
  • A nonstick baking sheet (or baking sheet sprayed with nonstick cooking spray)
  • Measuring spoons
  • A basting brush

The Recipe

Ingredients you’ll need:

Directions:

  • Preheat the oven to 375 degrees.
  • While the oven is preheating, cut or break your pecan halves into small pieces.
  • Place the salmon fillets on the baking sheet and spread even portions of the Maple Dijon dressing across the salmon fillets with the basting brush.
  • Sprinkle pecan pieces evenly across the top of the salmon fillets.
  • Place the salmon in the oven to bake for 15-18 minutes, until the salmon flakes easily and turns from bright red to pink/opaque.

Serve your salmon with a side of low-FODMAP veggies (like my carrots and green beans or baked potato) for an easy, delicious weeknight meal. Enjoy!

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