Anti Inflammatory Ginger-Turmeric Baked Salmon with Baby Potatoes & Green Beans
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the vegetables
- 1 ½ lb baby potatoes, halved
- ¾ lb green beans, trimmed
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tbsp olive oil
- 1 tsp low-sodium soy sauce
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- 2
In a large bowl, toss the halved baby potatoes with 1 1/2 tbsp of the olive oil and 1/4 tsp salt until evenly coated. Spread them cut-side down in a single layer on the prepared sheet pan. Roast for 15 minutes, until the cut sides begin to turn golden.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!