Interstitial Cystitis Friendly Ginger-Turmeric Baked Salmon with Baby Potatoes & Green Beans
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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
Ingredient noteFresh ginger can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~3/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tsp ground turmeric
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- 1 tbsp olive oil
- 1 tsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 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.
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