Ginger-Turmeric Salmon with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, anti-inflammatory dinner featuring flaky salmon and tender asparagus, perfectly balanced for sustained energy without digestive discomfort. This Mediterranean-inspired Whole30 recipe (anti-inflammatory, gluten-free), ready in about 29 minutes, pairs salmon fillets, asparagus, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 15 min Cook: 14 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1 bunch (12 oz), trimmed asparagus
2 tbsp, peeled and finely grated fresh ginger
2 tbsp avocado oil
1, zested and juiced lemon
1 tsp turmeric powder
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels, then rub with 1 tbsp avocado oil, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper.
Step 2: Arrange salmon skin-side down on a parchment-lined baking sheet. Place asparagus spears around salmon, drizzle with remaining 1 tbsp avocado oil, and season with 1/4 tsp sea salt and 1/4 tsp black pepper.
Step 3: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp. Sprinkle with remaining lemon juice, grated ginger, and turmeric powder just before serving.