
Salmon with Dill
Epicuredâs Salmon with Dill is low FODMAP, gluten free, low sodium, and pescatarian-friendly dish, making it a clean, nutritious protein thatâs perfect for those with dietary sensitivities. This features wild salmon flaked with sea salt and fresh dill. Light, flavorful, and versatile, it pairs beautifully with your favorite sides or atop a fresh salad.
- Gentle on digestion and full of nourishment. Epicuredâs Salmon with Dill is low FODMAP, gluten free, low sodium, and pescatarian.
- Made with wild salmon, sea salt, and fresh dill. This dish is rich in protein, zinc, Vitamin B12, and heart-healthy omega-3 fatty acids.
- Light, clean flavor with a satisfying texture. Flaked salmon delivers a tender bite accented by the subtle, aromatic brightness of dill and a touch of sea salt.
- Versatile and ready to enjoy. Perfect to top a salad or pair with your favorite sides, this freezer friendly protein makes clean eating quick, easy, and delicious.
$15.38
Salmon with Dillâ
$15.38
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Epicuredâs Salmon with Dill is low FODMAP, gluten free, low sodium, and pescatarian-friendly dish, making it a clean, nutritious protein thatâs perfect for those with dietary sensitivities. This features wild salmon flaked with sea salt and fresh dill. Light, flavorful, and versatile, it pairs beautifully with your favorite sides or atop a fresh salad.
- Gentle on digestion and full of nourishment. Epicuredâs Salmon with Dill is low FODMAP, gluten free, low sodium, and pescatarian.
- Made with wild salmon, sea salt, and fresh dill. This dish is rich in protein, zinc, Vitamin B12, and heart-healthy omega-3 fatty acids.
- Light, clean flavor with a satisfying texture. Flaked salmon delivers a tender bite accented by the subtle, aromatic brightness of dill and a touch of sea salt.
- Versatile and ready to enjoy. Perfect to top a salad or pair with your favorite sides, this freezer friendly protein makes clean eating quick, easy, and delicious.










