FODY Lemon Herb Dijon Salmon Bowls [Low FODMAP Recipe]

Total Cook Time: 35 Mins
Serves: 4 people
  • 1 cup uncooked quinoa

  • 4 salmon fillets

  • ¼ cup Dijon

  • ¼ cup maple syrup

  • 4 Persian cucumbers

  • ¼ tsp sea salt

  • 3 Tbsp red wine vinegar

  • ¼ cup carrots

  • 1 tsp maple syrup

  • 1 tsp fresh chives, chopped

  • 2 Tbsp red wine vinegar

  • 1 Tbsp extra virgin olive oil

  • 4 cups mixed greens

  • 2 cups julienned carrots


Preheat oven to 450 degrees Fahrenheit. Cook the quinoa according to package directions. Remove from heat.

While the quinoa is cooking, place the salmon with the skin down on a lightly oiled baking sheet. In a small bowl, whisk the Dijon, maple syrup, and FODY Foods Lemon Herb Seasoning together with a fork. Spread the herby dressing over the salmon and allow to cook in the preheated oven for 12-15 minutes.

While the salmon is cooking, cut the cucumbers into coin shapes and place in a bowl. Toss with the sea salt and red wine vinegar and allow to set for about 5 minutes. For the carrot herb dressing, combine the carrots maple syrup, chives, red wine vinegar, and olive oil in a food processor or high powered blender until smooth. There will still be some small pieces of carrots.

Once everything is cooked, assemble each bowl with ½ cup quinoa, a handful of greens, ½ cup julienned carrots, 1 fillet of salmon (I like to break it into bite-sized pieces), ¼ of the cucumber mixture, and top with the carrot dressing. Enjoy!

Recipe developed by Tara Deal Rochford.

Tara is a healthy living blogger, certified personal trainer and group fitness instructor and she is studying to be a Registered Dietitian Nutritionist. For more low FODMAP recipes, check out her blog at


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