Low Histamine Salmon Recipe (Low Oxalate, Low Lectin, Low FODMAP, and Low Salicylate)
Enjoy this low histamine salmon recipe that's also a low oxalate, low lectin, low FODMAP, low salicylate, and low histamine fish.
Equipment
- Medium Sauté Pan
- Silicone Mat optional
- Unbleached Parchment Paper optional
- Sharp Knife
Ingredients
- 1 ½ pounds Low Histamine Salmon Filets
- 3 Tablespoons Kasandrino’s Olive Oil
- ⅓ cup Fresh Organic Flat Leaf Parsley finely chopped
- 2 Tablespoons Chives finely chopped
- 1 Fennel Bulb (with fronds)
- 1 Small Yellow Onion roughly chopped, omit for Low FODMAP
- ⅛ teaspoon Redmond Real Salt
Instructions
- Defrost fish in advance. (See above section: Thawing Low Histamine Fish)
- Preheat the oven to 350 F.
- Finely chop the fennel fronds (wispy “leaves” of the fennel), parsley, and chives. Combine in a small bowl and set aside.
- Rough chop the fennel bulb (round white part) and onion.
- Add about 2 Tablespoons of olive oil to your sauté pan. Then add chopped fennel bulb and onion. Cook until just tender (about 5 minutes). Set aside.
- Line a baking sheet with silicone mat or parchment paper lightly brushed with olive oil.
- Put the salmon on the baking sheet, skin side down.
- Rub olive oil over the top of the salmon (about 1 Tablespoon) and then salt the salmon.
- Coat the top of the salmon evenly with your chopped herb mixture. Then top with the fennel and onion mixture.
- Bake until just cooked through, about 25 - 30 minutes depending on your oven.
Notes
Not a fan of fennel? Here’s an option for you. However, it’s not low salicylate so keep that in mind.
Leave out the fennel bulb.
Use dill instead of the fennel fronds. You’ll want more dill than fennel fronds. A lot of the fennel flavor comes from the bulb, so you don’t need as much of the frond.
You need about 1/3 cup of dill.
And add 3 Tablespoons of chopped fresh basil.
I made this salmon recipe both ways. Both are delicious.
Nutrition
Nutrition Facts
Low Histamine Salmon Recipe (Low Oxalate, Low Lectin, Low FODMAP, and Low Salicylate)
Amount per Serving
Calories
490
% Daily Value*
Fat
33
g
51
%
Saturated Fat
6
g
38
%
Cholesterol
115
mg
38
%
Potassium
940
mg
27
%
Carbohydrates
10
g
3
%
Protein
41
g
82
%
Calcium
130
mg
13
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!