GERD Friendly Herb-Crusted Wild Salmon

Total time30 min

Prep time15 min

Cook time15 min

4.7

(16)

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Ingredients

4 servings

4 wild salmon fillets (about 6 oz each), skin-on
2 tbsp extra-virgin olive oil, divided
½ tsp fine sea salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the herb crust

¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh chives, finely chopped
Ingredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
2 tbsp fresh dill, finely chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest (from about 1 lemon)
Ingredient note
This recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
1 tbsp extra-virgin olive oil
1 clove garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a small bowl, combine the parsley, chives, dill, thyme, lemon zest, minced garlic, and 1 tbsp olive oil. Stir until the herbs are evenly coated and the mixture holds together loosely.

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