Ginger-Turmeric Salmon Bowls
A vibrant bowl featuring wild-caught salmon and turmeric-spiced roasted sweet potatoes. This Asian Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs salmon fillets, sweet potato, and ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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
- 6 oz salmon fillets
- 1 medium sweet potato
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 2 tsp olive oil
- 2 tbsp chopped chives
- 1/2 lime
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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. Dice 1 medium sweet potato into 1/2-inch cubes, toss with 1 tsp olive oil, 1/2 tsp turmeric, and a pinch of salt. Spread on a parchment-lined sheet pan and roast for 20 minutes until golden and tender.
- Step 2: Season 6 oz salmon fillets with 1 tsp grated ginger, 1/2 tsp turmeric, and 1/4 tsp sea salt. Drizzle with remaining 1 tsp olive oil.
- Step 3: Place salmon on the sheet pan with sweet potatoes and roast for 12-15 minutes until salmon flakes easily with a fork and reaches 145°F internal temperature.
- Step 4: Transfer salmon and sweet potatoes to a plate, garnish with 2 tbsp chopped chives and 1/2 squeezed lime, then serve immediately.
