GERD Friendly Ginger-Turmeric Baked Salmon with Baby Potatoes & Green Beans
Salmon is one of those proteins that genuinely shines when you keep the preparation clean and the flavors intentional, and this sheet pan dinner does exactly that. The glaze leans on fresh ginger, turmeric, a touch of honey, and a small amount of low-sodium soy sauce — bold enough to feel special, but gentle enough to avoid the heavy, acidic, or high-fat ingredients that tend to trigger reflux. Baking rather than frying keeps the fat content in check while still delivering beautifully flaky fish with a lightly caramelized crust. Baby potatoes and green beans roast alongside the salmon, so the whole meal comes together on one pan with minimal fuss and no greasy cleanup. The timing is staggered so the potatoes get a head start and everything finishes at the same moment — no guesswork, no soggy vegetables. A scatter of fresh parsley at the end adds a little brightness without any of the citrus or spice that can be problematic for sensitive stomachs. This one serves four and is the kind of weeknight dinner that feels far more impressive than the effort it actually takes.
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
- 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!