Healthy & Special Diets > Recipes for Specific Health Conditions > Recipes for Digestive Health > Easy-to-Digest Lunch Recipes

Baked Salmon with Dill and Lemon

A simple and flavorful baked salmon recipe that's gentle on the digestive system. Salmon is a good source of omega-3 fatty acids and is generally well-tolerated. This recipe avoids strong spices and heavy sauces.

Prep Time
5 minutes
Cook Time
15 minutes
Servings
1
Ingredients
  • 4 oz Salmon fillet, skin on or off
  • 2-3 slices Lemon, thinly sliced
  • 1 tablespoon Fresh dill, chopped
  • 1 teaspoon Olive oil
  • to taste Salt
  • to taste White pepper

Prepare the Salmon

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.

Season and Arrange

Place the salmon fillet in the prepared baking dish. Drizzle with olive oil and season with salt and white pepper. Top with lemon slices and chopped fresh dill.

Bake the Salmon

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the fillet.

Serve Immediately

Carefully remove the salmon from the baking dish and serve immediately. Consider pairing with steamed green beans or mashed sweet potatoes for a complete and easy-to-digest meal.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 200-250 kcal Protein: 20-25g Fat: 12-18g (primarily healthy fats) Carbohydrates: <1g Fiber: 0g (Note: These values are estimates and will vary based on specific ingredients and portion sizes.)

Other Important Considerations for Nutrition

  • Salmon Source: Choose wild-caught salmon whenever possible for a better omega-3 fatty acid profile.
  • Cooking Time: Avoid overcooking the salmon, as this can make it dry and less palatable. Use a fork to gently check for flakiness.
  • Dill and Lemon: These add flavor without being irritating to the digestive system.
  • Pairing Suggestions: Steamed vegetables like asparagus or zucchini are good choices. Avoid high-fiber foods like raw vegetables if you are experiencing digestive distress.

← Baked Salmon with Asparagus and Quinoa: A Microbiome-Friendly Dinner Baked Salmon with Lemon-Dill Sauce →

FAQ

  • Can I use dried dill instead of fresh dill?

    Yes, but use half the amount, as dried herbs are more concentrated than fresh. About 1/2 tablespoon of dried dill would be equivalent to 1 tablespoon of fresh dill.
  • Can I use a different type of fish?

    Yes, but choose a mild, white fish like cod or haddock. Avoid oily fish other than salmon, especially if you have fat malabsorption issues.
  • What if I don't have white pepper?

    You can use a very small pinch of black pepper, but white pepper is generally milder and less irritating. Omit pepper altogether if you are very sensitive.