Salmon fillets baked in foil with dill, lemon, garlic-infused olive oil, and parsley.

• 20 ounces salmon (one large or individual 4-5 ounce fillets, skin on)
• 2 tablespoons olive oil
• 2 tablespoons garlic-infused olive oil
• 2 teaspoons fresh dill
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons fresh squeezed lemon juice
• 1 lemon sliced
• 2 tablespoons fresh parsley, chopped

1. Preheat the oven to 375 F, or heat the grill.
2. In a large bowl, mix the garlic-infused olive oil, olive oil, dill, salt, pepper, lemon juice, and parsley to make the marinade.
3. Lay the salmon fillets in the marinade. Coat all sides with your hand or a brush.
4. Place the fillets in aluminum foil. Cover them with the marinade and lemon slices. Seal the edges.
5. Bake for 30 minutes, checking to see if done.
6. Peel back a bit of the foil. Return it to the oven for 3 minutes, until the surface is lightly golden.
7. Serve immediately.

Low-FODMAP swaps: the olive-oil-or-butter option → olive oil (2 tablespoons).

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Adapted from Rachel Pauls Food for this diet

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.