Ginger-Lemon Baked Salmon with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, anti-inflammatory meal featuring wild-caught salmon baked with fresh ginger and lemon, served atop a medley of roasted root vegetables for a satisfying, gut-friendly dinner. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 40 minutes, pairs salmon fillets, carrots, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 (6 oz) skin-on salmon fillets
• 2 medium, peeled and julienned carrots
• 1 medium, peeled and cut into 1/2-inch cubes sweet potatoes
• 1 tbsp fresh, finely grated ginger
• 1 medium, zested and juiced lemon
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled and julienned carrots and 1 medium peeled sweet potato cut into 1/2-inch cubes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper; spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Place 2 (6 oz) skin-on salmon fillets on the baking sheet, top with 1 tbsp fresh grated ginger, 1 medium lemon zested and juiced, 1/2 tsp sea salt, and 1/4 tsp black pepper; rub gently to coat.
3. Step 3: Roast for 15-18 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp with golden edges.