Salmon is one of those proteins that genuinely delivers on flavor without needing a heavy, acidic marinade to get there — which makes it a natural fit when you're managing reflux. The herb paste here does all the heavy lifting: bright parsley, fresh basil, a touch of grated ginger, and lightly crushed fennel seeds come together into something aromatic and satisfying without leaning on tomatoes, citrus, or garlic. Fennel in particular has a long reputation for being gentle on the digestive system, and the baking method keeps everything clean and light. The braised leeks underneath — softened slowly in olive oil and a splash of low-sodium chicken broth — add a mild, slightly sweet base that rounds out the plate beautifully. Everything comes together in under 30 minutes, and the result looks far more impressive than the effort involved. It serves four, so it's just as practical for a weeknight family dinner as it is for a quiet meal you actually want to sit down and enjoy.
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Leek can worsen reflux in some people, but the small amount in this recipe (~1/2 of a leek per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a small bowl, stir together the parsley, basil, ginger, fennel seeds, and 1 tbsp of the olive oil until combined into a loose herb paste.
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