Low FODMAP Dijon Roasted Salmon with Balsamic Green Beans and Brown Rice

Directions

1. Preheat the oven to 375. In a small bowl combine the dijon, maple syrup, garlic chive powder, lemon zest and juice and 3 tablespoons olive oil and mix well until thoroughly combined into a marinade.

2. In the dish you’ll bake the salmon, place the salmon filet skin side down. Spoon the marinade on top of the salmon and place in the refrigerator for 20 minutes.

3. Meanwhile, make the rice. Rinse the rice until the water is clean. Next add the rice to a medium saucepan with 2 ¾ cup water. Bring to a boil, place a lid on top then reduce to simmer. Set a timer for 25 minutes. Once the timer goes off, remove from heat and allow to steam for 5 more minutes, then fluff the rice.

4. Add the salmon baking dish to the oven and cook for 8-10 minutes, until medium-rare, still pink in the center, but cooked on the outside.

5. In a medium saute pan on medium heat, add ½ tablespoon olive oil and the green beans. Saute until they start to crisp up. Add the balsamic vinegar, saute for another 30 seconds, then remove from heat and set aside to serve.

6. Serve in bowls by adding rice first, then topping with salmon and green beans. Add the remaining lemon zest on top for garnish.