Nightshade Free Herb-Poached Salmon
Salmon is one of those proteins that feels inherently elegant, and poaching it low and slow in an aromatic bath of garlic, onion, thyme, parsley, and lemon takes it somewhere truly special. The gentle heat keeps the flesh incredibly moist and tender — none of that dry, overcooked texture you sometimes get from a hot pan. Because the entire recipe leans on fresh herbs, citrus, and olive oil, there's no need to work around tomatoes, peppers, or other common nightshade ingredients that sneak into so many sauces and marinades. The bright herb oil drizzled over the top — parsley, chives, lemon juice, and good extra-virgin olive oil — adds a fresh, grassy finish that makes the dish feel restaurant-worthy with almost no effort. It's a clean, confident meal that proves eating without nightshades doesn't mean eating without flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the poaching liquid
- 4 salmon fillets (6 oz each), skin-on or skinless
- 4 cups water
- 2 tbsp apple cider vinegar
- ½ lemon, thinly sliced
- 3 garlic cloves, smashed
- ½ small onion, roughly chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tsp fine sea salt
For the herb oil
- ¼ cup fresh parsley leaves, finely chopped
- 2 tbsp fresh chives, finely chopped
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large skillet or wide saucepan, combine the water, apple cider vinegar, lemon slices, garlic, onion, thyme sprigs, parsley sprigs, bay leaf, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, until the liquid is fragrant.
- 2
While the poaching liquid simmers, stir together the chopped parsley leaves, chives, olive oil, lemon juice, and 1/4 tsp salt in a small bowl. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!