Baked Salmon Dill Bites
Flaky salmon cubes baked with fresh dill, lemon, and chive tops, make once and enjoy over the week from fridge or freezer for a clean low-FODMAP pescatarian protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 360g salmon cubes dry. Toss with 1 tbsp + 1 tsp garlic-infused olive oil, zest of 1 lemon, 1 tbsp + 1 tsp lemon juice, 2 tbsp dill, 1 tbsp + 1 tsp chives, 1 tbsp + 1 tsp parsley, 0.5 tsp salt, 0.25 tsp pepper. Rest 10 minutes at room temperature.
Bake
Preheat oven to 220°C. Line a tray with parchment, brush with 1 tsp olive oil. Space salmon cubes apart on tray. Bake 10–12 minutes until internal temperature reaches 52°C; cubes will firm as they rest. Cool fully on tray.
Rest
Once cooled, divide salmon into 2 airtight containers, 6 bites each. Refrigerate up to 3 days or freeze up to 30 days.
Plate
To serve, reheat 6 bites at 160°C for 4 minutes from fridge or 8–10 minutes from frozen. Arrange on a plate with baby carrots, cucumber sticks, or sliced bell pepper for crunch and fibre.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.