Grilled salmon brushed with basil oil, finished with a squeeze of lemon.

• 1/4 cup olive oil
• 1 tsp dried basil
• salt & pepper to taste
• 1 lb salmon filet ((deboned))
• 4 lemon wedges

1. Preheat the grill to 400-450 degrees. Combine the olive oil, basil, salt, and pepper in a small dish. Set it aside.
2. Cut the fish into individual servings. To cook the filets without skin, lay them on a cutting board skin up and trim the skin off with a VERY sharp knife. Then brush the side you will place on the grill with the oil mixture. To remove the skin during cooking, do not oil the grill or the skin, since you want it to stick.
3. Once the grill has preheated, place the filets skin down on the grill and cook for 3-5 minutes, or until the bottom looks the way you want it.
4. When the filets are ready to be flipped, brush the top of each with the oil mixture. If you cut the skin off earlier, flip the filets over and cook for an additional 3-5 minutes. If you left the skin on, once the bottom is cooked, wedge a BBQ spatula assertively but not aggressively between the skin and the flesh. Scrape the fish off the skin, which should stick to the grill, and flip. The fish is cooked when it flakes if you push on it and is the same colour all the way through.
5. Once the filets are ready, remove them from the grill and top with a squeeze of lemon. Serve immediately.

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

From FODMAP Formula

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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.