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 www.trebleinthekitchen.com.