zest and juice 1 large lemon

1 tbsp garlic infused oil

½ 20g pack fresh tarragon, finely chopped

1 tbsp olive oil

4 x 150g boneless salmon fillets


Put the lemon zest and juice, garlic oil, tarragon and olive oil in a shallow, non-metallic dish and stir together.

Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. C

over and set aside for 10 mins.

Remove the salmon from the marinade and wrap in foil, if barbecuing.

Cook for 5-8 mins over hot coals until just cooked through.

(Alternatively, heat the grill to high and put the salmon fillets on a baking sheet.

Grill for 7-10 mins, until just cooked through.)

Serve with a couscous and rocket salad.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Lemon-rubbed salmon
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