Nutrition Digest

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Air Fryer Maple Dijon Salmon

Allysa S, RD

For a healthy, Low FODMAP meal that’s packed with flavor and nutrients, this Air Fryer Salmon with Quinoa and Broccoli is a perfect choice.

Combining tender salmon with nutrient-rich quinoa and broccoli, this dish is both easy to prepare and gentle on your digestive system.

What’s in It?

Salmon is an excellent source of omega-3 fatty acids and protein, making it a staple for any Low FODMAP diet. Cooking it in the air fryer ensures the salmon stays crispy on the outside and perfectly tender on the inside, without the need for heavy oils or fats.

Quinoa, a naturally Low FODMAP whole grain, provides a hearty base that is both gluten-free and packed with fiber, helping you feel full without triggering digestive discomfort.

Broccoli, included in the right portion, is a great Low FODMAP vegetable that adds a healthy crunch and essential nutrients to the meal.

This trio—salmon, quinoa, and broccoli—creates a well-balanced, delicious dish that’s not only gut-friendly but also quick to prepare, thanks to the convenience of the air fryer.

Whether you're looking for an easy weeknight meal or a nutritious lunch, this Air Fryer Salmon with Quinoa and Broccoli is a great addition to your Low FODMAP recipe collection. It’s full of flavor, easy to digest, and sure to keep you feeling satisfied and energized.

Air Fryer Maple Dijon Salmon

Serves 4

Ingredients

Instructions

  1. Cook the quinoa according to the package directions.

  2. Preheat the air fryer to 400ºF (205ºC) (if preheating is necessary for your device)

  3. In a small bowl, whisk together the mustard, maple syrup, and oil. Season with salt and pepper to taste.

  4. Rub the salmon with 1/4 of the mustard maple mixture and place in the air fryer. Cook for seven to nine minutes or until flaky and cooked through to your liking. The timing will depend on the thickness of your filet.

  5. Meanwhile, place the broccoli in a steamer basket over boiling water and cover. Steam for three to five minutes or until soft.

  6. Divide the salmon, quinoa, and broccoli evenly between plates. Drizzle the remaining mustard maple dressing over everything. Enjoy!

Recipe Notes

  • Leftovers
    Refrigerate in an airtight container for up to three days

  • Serving Size
    One serving is approximately 1 piece of salmon, 1 cup of broccoli, and 3/4 cup of cooked quinoa

  • Additional Toppings
    Green onion, chilli flakes