2 min read

Herb-Roasted Salmon with Carrots and Zucchini

Overhead shot of Herb-Roasted Salmon with Carrots and Zucchini plated appetizingly in a baking tray
AIPSIBO FriendlyAnti-InflammatoryGluten-Free
Prep Time10 min
Cook Time20 min
Total Time30 min
Servings2

Salmon doesn't need much help to taste good, and this dinner proves it by getting out of the way. Just fish, two low-FODMAP vegetables, a handful of fresh herbs, and a hot oven turn into a full dinner in under half an hour. No onion, no garlic, and nothing from the nightshade family anywhere near the pan.

Ingredients

  • 2 salmon fillets (about 6 oz each)
  • 2 tablespoons olive oil, divided
  • 2 carrots, sliced into thin rounds
  • 1 medium zucchini, sliced into half-moons
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 lemon, thinly sliced

Instructions

  1. Preheat oven to 400°F and line a sheet pan with parchment paper.
  2. Toss carrots and zucchini with 1 tablespoon olive oil and half the salt, then spread on the pan and roast 10 minutes.
  3. Push the vegetables to the sides and place the salmon fillets in the center. Brush with remaining olive oil.
  4. Scatter thyme and rosemary over the salmon, season with remaining salt, and top with lemon slices.
  5. Return to the oven and roast 12-15 minutes, until the salmon flakes easily and the vegetables are tender.
  6. Serve right away, spooning the pan juices over the top.

Nutrition Facts (per serving)

Calories 360
Total fat 22g
Total carbohydrates 9g
Dietary fiber 3g
Protein 30g
Sodium 320mg

Why This Is Good for Your Gut

Salmon brings omega-3 fatty acids that help calm inflammation along the gut lining, while carrots and zucchini in modest portions offer gentle fiber without the fermentable load that trips up a sensitive gut. Skipping onion, garlic, nightshades, and seed-based spices removes the most common triggers on both an AIP and a low-FODMAP plate, leaving just herbs and olive oil to carry the flavor.

A sheet pan, a few herbs, and dinner is done with nothing in it left to second-guess. For more easy sheet-pan dinners, try our Herb Poached Cod with Zucchini Ribbons or Herb-Roasted Chicken with Bok Choy.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

Related reading
Share this article

Read next

Overhead shot of Roasted Tomato and White Bean Soup plated appetizingly in a ceramic bowl Roasted Tomato and White Bean Soup
Overhead shot of Egg and Avocado Snack Plate plated appetizingly in a wooden board Egg and Avocado Snack Plate FlexitarianLight SnackGluten-FreeVegetarian Prep Time10 min Cook Time10 min Total Time20 min Servings2 Soft-boiled eggs, sliced avocado, cherry tomatoes,... Overhead shot of Split Pea Soup with Turmeric and Carrots plated appetizingly in a ceramic bowl Split Pea Soup with Turmeric and Carrots VeganHeart-HealthyHigh FiberAnti-Inflammatory Prep Time10 min Cook Time40 min Total Time50 min Servings4 Split peas cook down into something... Overhead shot of Marinated White Bean and Herb Salad plated appetizingly in a wide clean plate Marinated White Bean and Herb Salad FlexitarianLight SnackHigh FiberVegan Prep Time10 min Cook Time0 min Total Time10 min Servings4 White beans marinated in olive...