Interstitial Cystitis Friendly Ginger-Turmeric Salmon with Asparagus
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp fresh ginger, finely grated
Ingredient noteInterstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, 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 apple cider vinegar
- 2 tbsp olive oil, divided
- ½ tsp salt
For the asparagus
- 1 lb fresh asparagus, woody ends trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, stir together the grated ginger, ground turmeric, apple cider vinegar, 1 tablespoon of the olive oil, and 1/2 teaspoon salt until a loose paste forms. Rub the mixture evenly over the flesh side of each salmon fillet. Let the fillets rest at room temperature for 15 minutes.
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