Oral Allergy Syndrome Friendly Ginger-Turmeric Salmon with Asparagus
Total time50 min
Prep time15 min
Cook time20 min
4.9(27)
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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
- 1 tsp ground turmeric
- 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)Can be omitted
fresh parsley
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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