GERD Friendly Salmon with Asparagus and Rice

Total time40 min

Prep time10 min

Cook time30 min

GERD Friendly Salmon with Asparagus and Rice

Eating well with acid reflux doesn't have to mean bland, boring meals, and this sheet-pan dinner is proof. Tender roasted salmon, crisp asparagus, and fluffy white rice come together in a way that feels genuinely satisfying — not like a compromise. The whole thing is built around ingredients that are gentle on the digestive system: lean protein, a mild vegetable, and easy-to-digest long-grain white rice cooked in low-sodium chicken broth. A touch of fresh ginger in the salmon glaze adds warmth and depth without reaching for acidic citrus or heavy spices that can trigger symptoms. Everything roasts on a single baking sheet at 400°F, so the salmon stays moist and the asparagus gets just enough caramelization at the tips to feel indulgent. Fresh parsley and optional dill finish each plate with a pop of color and brightness that keeps the dish from feeling overly plain. It makes four servings and comes together in well under an hour, which means a genuinely nourishing weeknight dinner is completely within reach.

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Ingredients

4 servings

For the rice

1 ½ cups long-grain white rice
3 cups low-sodium chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
¼ tsp salt

For the salmon

4 salmon fillets (about 6 oz each), skin-on
2 tbsp olive oil, divided
1 tsp fresh ginger, finely grated
½ tsp salt

For the asparagus

1 lb asparagus, tough ends trimmed
1 tbsp olive oil
¼ tsp salt

For serving

2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
2
Combine the rice, chicken broth, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and cook until the liquid is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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