Baked Ginger-Lemon Salmon with Roasted Root Vegetables
A simple, anti-inflammatory meal featuring perfectly cooked salmon and tender root vegetables, ideal for reducing inflammation during Whole30 resets. This American-inspired seafood recipe (anti-inflammatory), ready in about 33 minutes, pairs salmon fillets, olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 tbsp grated fresh ginger
- 1, zested and juiced lemon
- 2 medium, peeled and sliced 1/4-inch thick carrots
- 2 medium, peeled and sliced 1/4-inch thick parsnips
- 1/2 tsp sea salt
- 1/4 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Place salmon fillets skin-side down on a parchment-lined baking sheet. Rub 1 tbsp olive oil, grated ginger, lemon zest, and 1/2 tsp sea salt over each fillet.
- Step 2: Arrange carrots and parsnips around salmon, drizzle with remaining 1 tbsp olive oil, and season with 1/4 tsp sea salt and 1/4 tsp black pepper. Toss to coat evenly.
- Step 3: Roast for 15-18 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender when pierced with a knife.
