Salmon grilled in a foil packet under lemon rounds and a whole bunch of dill.

• 2 tbsp olive oil
• 2 salmon fillets (about 1 lb), deboned
• salt and pepper to taste
• 1 lemon, washed and dried
• 1 bunch fresh dill

1. Preheat the BBQ to 400 degrees. Place two pieces of foil on the counter. Drizzle a small portion of oil where each fish will sit.
2. Place the fillets on the foil. Sprinkle with salt and freshly ground pepper.
3. Slice the lemon in half. Set one half aside. Cut the remaining half into very thin rounds. Cover each fish with lemon rounds, covering as much of the surface as possible. Divide the entire bunch of dill between each fish. You do not have to stem the dill, since it is removed before serving.
4. Take out two more pieces of foil and lay them on top of each fish. Gently fold the edges of the foil over on themselves to make an airtight packet. Place the packet and the other lemon half on the preheated grill. Cook for 15-20 minutes. The lemon may be ready a little sooner. The fillet is cooked when it is a consistent colour throughout and it flakes when poked. The lemon is done when the edges have browned.
5. Remove the dill from the fillets. Squeeze the roasted lemon over each fillet using the BBQ tongs. Cut the fish into 4 pieces and serve immediately.

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

From FODMAP Formula (Amy Agur)

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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.