GERD Friendly Miso-Ginger Baked Salmon with Baby Potatoes & Green Beans
This sheet pan dinner is the kind of weeknight meal that feels far more impressive than the effort it takes — golden-edged baby potatoes, crisp-tender green beans, and silky salmon all coming together on a single pan. The miso-ginger glaze is the real star: white miso brings a gentle, fermented depth without the acidity that can aggravate a sensitive stomach, and fresh ginger adds warmth rather than heat. Managing reflux doesn't mean resigning yourself to bland food, and this recipe proves it — there's no garlic, no onion, no tomato, and no heavy cream in sight. The salmon roasts to a perfectly flaky finish at 425°F, soaking up that savory-sweet glaze while the vegetables caramelize alongside it. Low-sodium soy sauce keeps things balanced, and a drizzle of sesame oil rounds out the flavor without overwhelming. It serves four, so it's just as practical for a family dinner as it is for meal-prepping lunches for the week ahead.
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Learn more →Ingredients
4 servings
For the sheet pan
- 1 ½ lb baby potatoes, halved
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¾ lb green beans, trimmed
For the glaze
- 2 tbsp white miso paste
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
For serving
- 2 tbsp fresh chives, thinly sliced (optional)Can be omitted
fresh chives
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Toss the halved baby potatoes with 1 tbsp of the olive oil and 1/4 tsp of the salt on the prepared baking sheet, then spread them cut-side down in a single layer. Roast for 20 minutes, until the cut sides are beginning to turn golden.
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